Stuffed Tomatoes, Baked

Ingredients

• 8 large tomatoes
• 1/2 tsp. celery salt
• 3/4 cup grated cheese
• 3 tbsp. chopped parsley
• 2 tbsp. butter
• pinch garlic salt
• sliced bread
• worcestershire sauce
• 1 tsp. cornstarch
• 1 tsp. sugar
• 5 tbsp. cooked ham
• 1/2 cup sour cream
• juice of 1 lemon

To prepare this Italian recipe, cut the tops off the tomatoes and then scoop out centers. Sprinkle the insides with a mixture of celery and garlic salts. Turn it upside down and let drain.

Soak the 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.