Name: Shrimp Delight
Ingredients: 1 pk (8-oz) Philadelphia Brand cream cheese; softened; 1/4 lb Velveeta pasteurized process cheese spread; cubed; 2 tb Sauceworks Sauces cocktail sauce; 1 tb Milk; 1 cn (4.25-oz) medium shrimp; drained; rinsed; 1/4 c Chopped celery;; 1/4 ts Dill weed

Church attendance is infected with a malaise of conditional loyalty which has produced an army of ecclesiastical hitchhikers. The hitchhiker's thumb says, 'You buy the car, pay for repairs and upkeep and insurance, fill the car with gas – and I'll ride with you. But if you have an accident, you are on your own! And I'll probably sue.' So it is with the credo of so many of today's church attenders: 'You go to the meetings and serve on the boards and committees, you grapple with the issues and do the work of the church and pay the bills – and I'll come along for the ride. But if things do not suit me, I'll complain and probably bail out-my thumb is always out for a better ride.'

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Philadelphia	Seafood	6	Servings

INGREDIENTS

1	pk	(8-oz) Philadelphia Brand cream cheese; softened
1/4	lb	Velveeta pasteurized process cheese spread; cubed
2	tb	Sauceworks Sauces cocktail sauce
1	tb	Milk
1	cn	(4.25-oz) medium shrimp; drained; rinsed
1/4	c	Chopped celery;
1/4	ts	Dill weed

INSTRUCTIONS

Combine cream cheese, Velveeta cheese spread, cocktail sauce and milk,
mixing until well blended. Stir in remaining ingredients. Spread mixture
into 9-inch pie plate Bake at 375 degrees for 15 minutes. Serve with
crackers chips or assorted vegetable dippers. 6 to 8 servings.
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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