UFFS:

Sift together 1/2 cup flour, 1/4 teaspoon salt and a few grains of pepper. Melt 1/4 cup butter in 1/2 cup boiling water; add 2 tablespoons chopped onion and 2 tablespoons chopped green pepper. Add dry ingredients to the liquid all at once; stir constantly. Cook until mixture leaves the sides of the pan in a smooth ball, stirring vigorously.

Remove form heat, cool 1 minute. Add 2 eggs, one at a time, beating after each addition until mixture is smooth again. Drop by teaspoonfuls 1 inch apart on greased and floured baking sheet. Bake in 450 degree oven 8 minutes, then 400 degrees for 10 minutes. Cool, slit on side of puff, fill with salad.

Makes 30.

HICKEN SALAD:

Combine 2 cups chicken (diced), 1/2 cup minced celery, 1/2 small onion, 1/2 cup mayonnaise, salt and pepper and 1/4 cup chopped cashews or walnuts. Puffs may be made ahead and frozen, however, do not stuff until last minute.