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      RECIPE TITLE "Puffs" Author: William "Uncle Bill"

    yields-- time-- difficultydifficult

      RECIPE INGREDIENTS

    1/4 cup butter
    1/2 cup water
    1/2 cup all-purpose flour
    1/4 tsp. salt
    2 large eggs

    FILLING 12 oz. canned tiny shrimp
    1 large celery stalk, finely chopped
    2 Tbsp. finely chopped green onion
    3 large hard cooked eggs, chopped
    2/3 cup mayonnaise
    1/4 tsp. salt
    2 Tbsp. fresh lemon juice

      RECIPE METHOD

    1. Preheat oven to 400 F. In a medium size saucepan, combine butter and water; heat to boiling. Stir in flour and salt. With wooden spoon, stir until butter/ flour mixture forms a thick, smooth base that follows the back of the spoon around the pan. Remove from heat; cool slightly. Beat in eggs one at a time until mixture is thick and shiny smooth. Drop by teaspoons on a greased cookie sheet; space one inch apart. Bake in preheated 400 F oven for 20 to 25 minutes or until puffed and golden. Remove from oven and let cool.
    2. PUFF FILLING
      Rinse shrimp in cold water. In a medium size mixing bowl, combine shrimp, chopped celery, chopped green onions and chopped hard cooked eggs; mix well. In a separate bowl, blend mayonnaise, salt and lemon juice; fold into shrimp mixture and chill for about 1/2 hour in a refrigerator.
    3. TO ASSEMBLE PUFFS
      Pull or cut tops off the puffs and set aside. Remove any membranes from inside and discard. Stuff with filling, replace tops and refrigerate until ready to serve.

      Uncle Bill's Tips: You can also use canned crab if you prefer. These puffs can also be baked in a small muffin type pans. Spray cups with a no-stick spray or vegetable oil. The cups hold the shape of the puffs better.

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