Ingredients
- 16 eggs
- 1 cup water
- 5/8 cup bottled creamy herb dressing
- 1 cup flour
- 1/2 cup butter
- 3/8 cup celery (chopped)
- 2 tablespoons onions (minced)
- 1/4 cup parsley
- 1 teaspoon salt
- 8 slices bacon
Salad: Beat together dressing, parsley, onion and salt. Stir in remaining ingredients except cream puffs. Cover and chill to blend.
Cream Puffs: Bring water and butter to rolling boil in heavy saucepan. Remove from heat. Add flour and salt, stirring vigorously until mixture forms a ball. Add eggs, one at a time, beating well after each addition until dough is smooth and a small quantity of dough stands erect when scooped on the end of a spoon. Drop by scant 1/4 cupful onto lightly greased baking sheet. Bake in preheated 400� oven 35 to 40 minutes. When cool cut off tops of shells and scoop out insides. Fill with chilled Salad.