BAKED STUFFED TOMATOES
(4 servings)
- 8 large tomatoes
- 1/2 tsp. celery salt
- pinch garlic salt
- sliced bread
- 3/4 cup grated cheese
- 3 tbsp. chopped parsley
- 2 tbsp. butter
- worcestershire sauce
- 1 tsp. cornstarch
- 1/2 cup sour cream
- juice of 1 lemon
- 1 tsp. sugar
- 5 tbsp. cooked ham
Cut tops off tomatoes, scoop out centers. Sprinkle insides with mixture of celery and garlic salts. Turn upside down and let drain.
Soak bread in hot water, squeeze dry, place in bowl. Mix in grated cheese, parsley, chopped ham. Fill tomatoes with stuffing, replace tops.
Melt butter, add worchestershire (dash), cornstarch blended with cream, lemon juice, sugar, 5 tbsp. water. Hat, don't boil, pour around tomatoes. Cook at 400 degrees for 15 minutes.
Soak bread in hot water, squeeze dry, place in bowl. Mix in grated cheese, parsley, chopped ham. Fill tomatoes with stuffing, replace tops.
Melt butter, add worchestershire (dash), cornstarch blended with cream, lemon juice, sugar, 5 tbsp. water. Hat, don't boil, pour around tomatoes. Cook at 400 degrees for 15 minutes.