Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Celery -- sliced |
| ¼ cup | Onion -- chopped |
| 2 tablespoons | Margarine |
| 1 \N | 8 oz package cream cheese |
| \N \N | Cubed |
| 1 cup | Milk |
| 2 cups | Potato -- chopped and |
| \N \N | Cooked |
| ½ cup | Water |
| 2 tablespoons | Parmesan cheese -- Grated |
| ½ teaspoon | Dry mustard |
| ½ teaspoon | Salt |
| \N dash | Pepper |
Saute celery and onion in margarine. Add cream cheese and milk; stir over low heat until cream cheese is melted. Stir in remaining ingredients; heat thoroughly.
Recipe By : Monette Carr, State Fair of Texas Prizewinning Recipes From: