8 large tomatoes
1/2 teaspoon celery salt
pinch garlic salt
sliced bread
3/4 cup grated cheese
3 tablespoons chopped parsley
2 tablespoons butter
worcestershire sauce
1 teaspoon cornstarch
1/2 cup sour cream
juice of 1 lemon
1 teaspoon sugar
5 tablespoons 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 tablespoon water. Pour it around tomatoes. Cook at 400 degrees for 15 minutes.
Makes 4 servings.