Recipe - Cheesy Shrimp Bisque

One half cup Celery slices
2 tablespoon Parkay margarine
1 pack (8oz) Philadelphia Brand
cream cheese; cubed
1 cup Milk
One half pound Velveeta pasteurized process
cheese spread; cubed
1 pack (6oz) frozen cooked tiny
shrimp; thawed, drained
1/3 cup Dry white wine
One fourth teaspoon Dill weed

In 2quart 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 lcup servings.

Variation: Omit wine. Increase milk to 11/3 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.