1 (8 ounce) package cream cheese, softened
1 (16 ounce) can water chestnuts, drained
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard
2 cups milk
1/4 cup white wine vinegar
1/2 cup white sugar
1/2 cup chopped celery
1 (8 ounce) package cucumbers
1 (6 ounce) can chopped green beans
2 tablespoons butter
1 cup raisins (optional)
salt and pepper to taste
4 tomatoes, peeled, about 2 thin wedges each
In a large saucepan, combine cream cheese, water chestnuts, garlic powder, dry mustard, sugar, vinegar, 1/2 cup of milk, celery, 1/2 cup white wine and celery juice. Bring to a boil, then reduce heat to medium low and simmer for 45 minutes. Stir in marinade and saute 1 minute before serving.