Makes 2 dozen1/2 cup water
1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick
1/2 cup all-purpose flour
1/8 teaspoon salt
1 package (3 ounces) cream cheese, softened
1/3 cup dairy sour cream
4 teaspoons cocktail sauce
1/4 teaspoon dried tarragon leaves
1/8 teaspoon pepper
Dash garlic powder
2 cans (6-1/4 ounces each) tiny shrimp, rinsed, drained and chopped
1 can (8 ounces) water chestnuts, drained and finely chopped
2 tablespoons finely chopped scallions
Salt to taste
2 cups finely chopped cooked chicken
2/3 cup mayonnaise or salad dressing
1/2 cup finely chopped celery
1/3 cup finely chopped almonds
1 hard cooked egg, finely chopped
1-1/2 teaspoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400ºF. In medium saucepan combine water and Butter Flavor Crisco. Heat to rolling boil. Add Pillsbury BESTflour and salt, stirring until mixture forms a ball. Continue to cook and stir for 1 minute. Remove from heat. Add eggs all at once, beating until smooth.
Drop by 1/2-teaspoonfuls at least 1-1/2 inches apart onto ungreased baking sheet. Bake at 400ºF for 20 to 30 minutes, or until golden brown. Cool away from draft. Meanwhile, prepare one of the fillings.
For shrimp filling, in medium mixing bowl blend cream cheese and sour cream. Stir in cocktail sauce, tarragon, pepper and garlic powder. Add shrimp, water chestnuts and scallions. Mix thoroughly. Cover and refrigerate for at least 30 minutes. Season to taste with salt.
For chicken filling, in medium mixing bowl combine all ingredients. Mix thoroughly. Cover and refrigerate for at least 30 minutes.
To fill, cut off tops of cooled cream puffs. Remove dough filaments from inside. Fill with desired filling. Replace tops.