Title: Cheesy shrimp bisque
 Categories: Soup
      Yield: 5 Servings
 
    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
 
   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