1 (8 oz.) pkg. cream cheese
1/4 c. salad dressing
1 tbsp. lemon juice
1 tbsp. onion, chopped fine
1 tbsp. shrimp juice
1 can shrimp, drained
Salt, to taste
Celery, chopped in sm. pieces, 1 1/2 c. or more
Green pepper, chopped in sm. pieces

Set cream cheese out of refrigerator until room temperature. Then beat with salad dressing, add lemon juice, shrimp juice, salt and onion. Blend. Add shrimp and celery. Filling may be made the day before. Fill puffs just one hour before serving. Fills 60 to 70 small puffs.