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

FILLING OF YOUR CHOICE: chicken salad, chocolate pudding or peppermint ice cream, for example.

Heat oven to 400 degrees. Heat water and butter to rolling boil in 1-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Add eggs; beat until smooth. Drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased cookie sheet. Bake until puffed and golden, 35 to 40 minutes. Cool.

Cut off tops of puffs; pull out any filaments of soft dough. Fill, then replace tops. Makes 10-12 regular size puffs or 20-24 miniature puffs.