| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Philadelphia | Soup | 5 | Servings |
INGREDIENTS
| 1/2 | c | Celery slices |
| 2 | tb | Parkay margarine |
| 1 | pk | (8-oz) Philadelphia Brand cream cheese; cubed |
| 1 | c | Milk |
| 1/2 | lb | Velveeta pasteurized process cheese spread; cubed |
| 1 | pk | (6-oz) frozen cooked tiny shrimp; thawed, drained |
| 1/3 | c | Dry white wine |
| 1/4 | ts | Dill weed |
INSTRUCTIONS
In 2-quart saucepan, cook celery in margarine until tender. Add cream cheese and milk; stir over medium heat until cream cheese is melted. Add Velveeta cheese spread, shrimp and wine; heat thoroughly, stirring occasiooally. Sprinkle with dill weed. Five l-cup servings. Variation: Omit wine. Increase milk to 1-1/3 cups. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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