PUFFS:

1 c. water
1/2 c. butter
1/2 tsp. salt
1 c. sifted all-purpose flour
4 eggs

SHRIMP BUTTER:

1 1/2 sticks butter
8 oz. cream cheese
2 tbsp. lemon juice
4 tbsp. mayonnaise
Minced onion, to taste
Garlic salt, to taste
2 sm. cans broken shrimp, rinsed & drained

Puffs: In 2 quart pot, bring water and butter to boil. Reduce heat to low. Add salt and flour. Cook, stirring vigorously until mixture leaves sides of pot and forms a ball. Remove from heat. Cool slightly. Add 4 eggs, one at a time, beating well after each addition.

Drop by half teaspoonfuls on ungreased cookie sheet and bake about 30 minutes at 400 degrees until light and dry. When ready to use, cut tops and fill with shrimp butter.

Shrimp Butter: Mix all ingredients together; mix well. Yields 50-60 miniatures.