CHICKEN FILLED PUFFS

Mini Puffs (below)
2 cups finely chopped cooked chicken or 3 cans (6-1/2 ounces each) chicken, drained
1/2 cup mayonnaise or salad dressing
1 tablespoon finely chopped onion or 1/2 teaspoon instant minced onion
2 teaspoons lemon juice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
2 stalks celery, finely chopped (about 1/2 cup)
Green onion brushes* (optional)
Tomato roses** (optional)

Prepare Mini Puffs. Mix remaining ingredients except green onion brushes and tomato roses. Cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with rounded teaspoon chicken mixture; replace top. Refrigerate until serving time. Garnish with green onion brushes and tomato roses.
5 dozen appetizers.

Do-ahead Tip: After cooling, Mini Puffs can be wrapped, labeled and frozen no longer than 1 week. Chicken mixture can be covered and refrigerated no longer than 24 hours.

*To make green onion brushes, cut green onion tops into 3-inch pieces; cut slits in 1 end with sharp knife. Refrigerate in iced water until ends curL about 10 minutes.

* * To make tomato roses, cut thin slice from stem end of cherry tomato. Starting just above cut end, cut tomato in a continuous motion to form a spiral of peel. Carefully curl peel spiral to resemble a rose.

Mini Puffs
1 cup water
1/2 cup margarine or butter
1 cup all-purpose flour
4 eggs

Heat oven to 400 ~ Heat water and margarine to rolling boil in 3 quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball. about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire rack.