1/2 cup butter or margarine
1 cup boiling water
1 cup sifted all purpose flour
1/4 tsp. salt
4 eggs

Melt butter in boiling water. Add flour and salt all at once; stir vigorously. Cook, stirring constantly, until mixture pulls away from sides of pan and forms a ball that doesn't separate. Remove from heat and cool slightly. Add eggs one at a time, beating vigorously after each until smooth. Drop scant teaspoon onto pan and bake 2 inches apart in 400 degrees oven for 25 minutes.

Stuff shells with tuna or chicken salad.

2 (8 oz.) pkg. Philadelphia cream cheese
1/2 c. chopped green pepper
1 (8 oz.) can crushed pineapple, well drained
2 tbsp. chopped onion (green stems for color)
3/4 tbsp. Lawry's seasoned salt
1 c. chopped nuts

Mix first 5 ingredients together and shape into ball and then roll in nuts. May have to chill before shaping.

1/4 lb. Bleu cheese
8 ounces cream cheese
1/4 lb. Cheddar cheese, softened, grated
2 Tbsp onion, finely chopped
1 Tbsp. Worcestershire sauce
3/4 cup coarsely chopped pecans

Mix all ingredients except nuts with electric mixer until well blended. Add one-half of the pecans. Form into large ball; place in plastic bag. Refrigerate overnight. Remove cheese ball from refrigerator 1 hour before serving. Roll in remaining nuts. If necessary, add more nuts to completely cover ball. Serve with crackers. Yield 1 1/2 cups.