A word to the wise: Bake these puffs ahead so they're ready when you need them. Then store them tightly covered at room temperature up to 24 hours. (Or, freeze them in moisture- and vaporproof wrap for up to two weeks.) Come party time - fill and enjoy!

Once the puffs are filled, they'll keep for up to 4 hours in the refrigerator without getting soggy.

1/2 c. water
1/4 c. butter
1/2 c. all-purpose flour

For dough, in a medium saucepan bring water and butter to boiling. Add flour and stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool 5 minutes.

2 eggs
1/2 c. shredded Muenster or Swiss cheese (2 oz.)

Add eggs, one at a time, beating 1 minute after each or until smooth. Stir in shredded cheese.

Cottage Cheese-Shrimp Filling
Chicken-Mushroom Filling

Using 1 rounded teaspoon dough for each puff, drop dough onto a greased baking sheet. Bake in a 400 degree oven about 20 minutes or until puffed and golden brown. Remove from oven and cut off tops. Remove any soft dough. Cool puffs on a wire rack. Before serving, fill puff bottoms with desired filling and replace tops. Makes 30.

COTTAGE CHEESE-SHRIMP FILLING: In a bowl combine two 4 1/4 ounce cans tiny shrimp, rinsed and drained; 1/2 cup plain yogurt,; 1/2 cup small curd cottage cheese, drained; 1/4 cup finely chopped celery; 1/4 cup shredded carrot; 2 tablespoons sliced green onion; 1 hard cooked eggs, chopped; and 1/4 teaspoon dried dillweed. Cover and chill.

CHICKEN-MUSHROOM FILLING: In a bowl combine one 5 ounce can chunk style chicken, drained and flaked; 1/2 cup finely chopped water chestnuts; 1/4 cup buttermilk salad dressing with chives; one 2 1/2 ounce jar sliced mushrooms, drained and chopped; 1 tablespoon chopped pimiento; 1/4 teaspoon dry mustard; and dash salt. Cover and chill.