1/2 c. water
1/3 c. butter
2/3 c. flour
Dash of salt
2 eggs

Cream Puffs: Boil water and butter. Add flour and salt; stir vigorously over low heat until mixture forms ball. Remove from heat; add eggs, one at a time, beating until smooth after each addition. Place level measuring tablespoon of batter onto greased cookie sheet. Bake at 400 degrees for 25 minutes. Cool. Can prepare in advance and freeze in moisture proof container. 1/4 c. milk 1/4 tsp. salt Dash of curry powder (to taste) Dash of pepper 1 1/2 c. chopped, cooked chicken 1/3 c. slivered almonds, toasted 2 tbsp. green onion, sliced

Combine cream cheese, milk, salt, curry powder, and pepper, mixing until well blended. Add chicken, almonds, and onions; mix lightly. Cut tops from cream puffs; fill with chicken mixture. Replace tops. Place puffs on cookie sheet. Bake at 375 degrees for 5 minutes or until warm. May also use croissants. Yields: Approximately 1 1/2 dozen.