COCKTAIL CHICKEN CREAMPUFFS

l/2 cup butter
l cup boiling water
l cup sifted flour
l/4 tsp. salt
4 eggs
Heat oven 425. Combine butter and boiling water in saucepan; keep over low heat until butter is melted. Add flour and salt all at once and stir vigorously over low heat until mix forms a ball and leaves sides of pan. This will take aobut 2 mins. Remove from heat. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and satiny. Drop level tsps. of mix onto greased baking sheet, bake 20-25 mins. Cool on racks. Cut slice off top of puffs. fill with chicken filling. Serve warm.
Chicken filling: Makes 2 cups enough to fill about 3-l/2 dozen puffs.
2 tbsps. butter
l cup finely chopped pecans
l-l/3 cups finely minced chicken
l/4 cup mayo
l 3-oz. pkg. cream cheese
l/4 tsp. salt
l/2 tsp. ground nutmeg
l/2 tsp. grated lemon rind
Melt butter in skillet, add pecans and cook over low heat. until lightly browned. Cool. Combine with remaining ingredients. Fill cream puffs.