| 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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