Directions (continued)

• blended. Stir in the ham, cheese, pepper, chives, parsley and
• garlic. Cover and refrigerate until ready to use.
• In a large saucepan, bring the water, butter, seasoned salt, garlic
• powder and onion powder to a boil. Add flour all at once and stir
• until a smooth ball forms.
• Remove from the heat; let stand for 5 minutes. Add eggs, one at a
• time, beating well after each addition. Continue beating until
• mixture is smooth and shiny. Stir in the cheese, parsley and chives.
• Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at
• 400° for 20-25 minutes or until golden brown. Remove to wire
• racks. Immediately split puffs open; remove tops and set aside.
• Discard soft dough from inside. Cool puffs.
• Just before serving, fill cream puffs with ham mixture. Sprinkle with
• additional parsley and chives. Yield: 3 dozen.