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Cheesy Shrimp Bisque

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.

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