2/3 cup bottled creamy herb dressing 1/4 cup parsley, snipped 2 tablespoons minced onions 1 teaspoon salt 12 eggs, hard cooked
chopped 1/3 cup celery :
chopped 8 slices bacon, cooked crisp -- drained and crumbled Cream Puffs: 1 cup water 1/2 cup butter 1 cup flour dash salt 4 eggs 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