1 can cream mushroom soup
1 pkg. Knox gelatin
1 pkg. cream cheese
1 c. celery, chopped finely
1 c. onion, chopped finely
1 c. mayonnaise
2 sm. cans shrimp

PUFFS:

1 c. water
1/2 c. butter
4 eggs
1 c. flour

Cream mayonnaise, cream cheese, soup and gelatin. Stir in onions, celery and shrimp; refrigerate until ready for stuffing puffs.

Puffs: Boil water and butter. Add 1 cup flour and mix well. Add eggs, one at a time, mixing thoroughly after each egg. Spoon out tiny puffs (approximately 1 tablespoon) on cookie sheets. Bake at 400 degrees for 30 minutes. Cool completely. Then stuff with filling.