1/2 c. butter
1 c. water

Heat to the boiling point. 1/2 tsp. salt

Add flour and salt all at once and stir vigorously until mixture leaves the side of the pan and clings to spoon. Remove from heat. Cool slightly.

Add eggs, one at a time, beating thoroughly between. Drop by spoonfuls on greased sheet 1 1/2 inches apart. Bake at 400-450 degrees. Large puffs - 40 minutes. Small puffs - 30 minutes.

When ready to use, make a cut in the top of each with a sharp knife and fill with filling. Puffs can also be used as dessert puffs filled with cream filling, whipped cream or fruit, then sprinkled with powdered sugar or iced.

FILLING:

1 (8 oz.) pkg. cream cheese
1 tsp. chicken stock base or 1 chicken bouillon cube, crumbled
1 tbsp. finely chopped onion
1/4 c. cream
1/2 c. ripe olives, chopped
1 tbsp. chopped green chilies

Soften cream cheese. Mix in chicken stock base, onion and cream. Stir in olive and green chilies. Fill cream puffs.