Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                Cup  Water
     1/2           Cup  Butter Or Margarine
     1/4      Teaspoon  Salt
  4                     Eggs
                        **Sardine And Egg Filling**
  1            3-Ounce  Skinless And Boneless Sardines -- Drained
  6                     Hard-Cooked Eggs
     1/2         Small  Onion
     1/4           Cup  Mayonnaise
                        Salt And Pepper
                        **Crab Dill Filling**
  2       6-1/2 Oz Can  Crab Meat -- Drained
  2             Stalks  Celery, Cut Into 1-Inch Pieces
     1/2         Small  Onion
  1         Tablespoon  Lemon Juice
     1/4      Teaspoon  Dill Weed
     1/2           Cup  Mayonnaise
                        Salt And Pepper
                        **Chicken And Pineapple Filling**
  2               Cups  Cooked Cubed Chicken
  2             Stalks  Celery, Cut Into 1-Inch Pieces
  1        8-Ounce Can  Crushed Pineapple -- Drained
     1/4           Cup  Slivered Almonds
     1/2           Cup  Mayonnaise
     1/4      Teaspoon  Paprika
                        Salt And Pepper

Preparation:

Heat water, butter, and salt i a 1 1/2 quart saucepan over high heat to a full rolling boil. Reduce heat and quickly stir in flour, mixing well vigorousley until mixture leaves sides of pan in a ball. Place mixture in bowl. Attach bowl and flat beater. Turn to speed 2 and add eggs, one at a time, beating 30 seconds after each addition. Stop and scrape bowl. Turn to speed 4 and beat 15 seconds. Drop dough onto greased cookie shets forming 30 mounds, 2 inches apart. Bake at 400 F for 10 minutes, then reduce heat to 350 F and bake 25 minutes longer. Cut a small slit in side of each puff. Let stand 10 minutes in turned off oven with door ajar. Cool completely. Cut off tops and fill with sardine and egg filling, Crab Dill Filling, or Chicken and Pineapple filling. Serve immediately. SARDINE AND EGG FILLING Assemble and attach food grinder using coarse grinding plate. Turn to speed 4 and grind sardines, eggs, and onion into bowl. Add mayonnaise, salt, and pepper. Attach bowl and flat beater. Turn to speed 2 and mix 1 minute. Chill mxture thoroughly. yield: 2Cups CRAB DILL FILLING Assemble and attach food grinder using coarse grinding plate. Turn to speed 4 and grind crab, celery, and onion into bowl. Add lemon juice, dill weed, mayonnaise, salt, and pepper. Attach bowl and flat beater. Turn to speed 2 and mix 1 minute. Chill mixture throughly. yield 2 Cups CHICKEN AND PINEAPPLE FILLING Assemble and attach food grinder using coarse grinding plate. Turn to speed 4 and grind chicken and celery onto bowl. Add pineapple, almonds, mayonnaise, paprika, salt, and pepper. Attach bowl and flat beater. Turn to speed 2 and mix 1 minutes. Chill mixture thoroughly.

Nutritional Information:

3808 Calories (kcal); 367g Total Fat; (83% calories from fat); 111g Protein; 56g Carbohydrate; 1421mg Cholesterol; 4499mg Sodium