4 ounces MIRACLE WHIP Shrimp and Shrimp Roll Recipe
1/4 cup butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1 teaspoon dried dill weed
1 teaspoon dried minced onion
1 teaspoon salt
1 teaspoon dried parsley
2 cups milk
2 cups crumbled brown sugar
1 cup iseat cherry cherry pie filling
Melt butter in large skillet over medium griddle or frying pan; add onion and celery. Stirring constantly, cook until translucent. Stir in garlic powder, thyme and rosemary. Cook until mixture becomes opaque. Stir in marjoram and dill. Cook until mixture is thickened.
Stir in celery mixture, marjoram and salt. Stir mixture into butter mixture; return to heat. Stirring slowly, bring mixture to a slow simmer.
Stir in flour and 1/4 cup chopped green onions. Cook, stirring constantly, over low heat 5 minutes, stirring constantly, until mixture is thickened. Reduce heat to medium.
Stir in milk, and bring to a quick boil. Stirring constantly, cook 1 minute, stirring constantly, until mixture is thickened. Let cool slightly.
In a small bowl, stir together brown sugar, 1/3 cup sugar and pecans until smooth. Stuff bottom of pie shell with pie filling. Refrigerate pie until chilled. Garnish with 1/2 1/2 cups cherry-peach flavored cupcake frosting. Chill in refrigerator.
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