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Salmon Puffs

1 can (15 1/2 oz) salmon
1 cup shredded sharp Cheddar cheese
1 cup diced celery
2/3 cup mayonnaise
1/4 cup chopped green onion
1/4 cup ketchup
1/2 teaspoon dill weed

Drain salmon: flake. Combine all ingredients except puffs; mix
well. Just before serving, split puffs and fill with salmon mixture.
Makes 4 dozen.

Cocktail Puffs: Bring 1 cup water, 1/2 cup butter or margarine and
1 tablespoon soy sauce to boil. Stir in 1 cup flour and 1/4 teaspoon
salt. Cook and stir until mixture leaves sides of pan and forms
a ball. Remove from heat; cool to lukewarm. Add 4 eggs, one at
a time; beat well after each addition. Drop by teaspoonfuls onto
greased baking sheet. Bake at 400 for 20-25 minutes. Cool. Makes
4 dozen cocktail puffs.

Puffs may be baked ahead and frozen. Before filling, crisp at 375
about 5 minutes.

The puffs are versatile. They end up hollow inside with a little
split at the top so they're easy to open up and fill. You could
probably stuff them with just about anything you like.

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