Instructions: In a medium saucepan, bring water, butter and salt to boil. Ad flour all at once; beat with a spoon until mixture forms a smooth ball and does not stick to pan. Remove from heat. Add eggs, one at a time, beating well after each addition. Continue to beat until dough is well blended and loses its shine. Drop by rounded tablespoonfuls onto a greased baking sheet, making six mounds 3 inches apart. Bake at 400 F. for 30-35 minutes or until golden brown and dry and firm to the touch. Cool on a wire rack. When completely cool, cut in half and gently remove any moist dough; set aside. For filling, combine chicken, celery and olives in a large bowl. In a small bowl, combine remaining ingredients; stir into chicken mixture. Fill puffs just before serving.

Yield: 6 servings.

Wellsburg, Iowa

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