Ham-Stuffed Tomatoes 8 large tomatoes 1 teaspoon celery salt 1/8 teaspoon garlic salt 2-1/2 cups soft bread crumbs 1 cup (4 ounces) shredded reduced-fat cheddar cheese 2/3 cup chopped fully cooked lean ham 1/3 cup minced chives 2 tablespoons plus 1/3 cup water, divided 2 teaspoons cornstarch 1 cup (8 ounces) reduced-fat sour cream 1/4 cup lemon juice 4 teaspoons sugar 1/2 teaspoon Worcestershire sauce Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Ham-Stuffed Tomatoes cont. Cut a thin slice off the top of each tomato; remove core. Scoop out pulp and discard, leaving a 1/2-in. shell. Sprinkle celery salt and garlic salt inside tomatoes; invert onto paper towels to drain for 20 minutes. In a bowl, combine the bread crumbs, cheese, ham, chives and 2 tablespoons water. Spoon into tomatoes. Place in a 13-in. x 9-in. baking dish coated with cooking spray. In a small saucepan, combine cornstarch and sour cream until smooth. Stir in the lemon juice, sugar, Worcestershire sauce and remaining water. Cook and stir over low heat until heated through; drizzle over tomatoes. Bake, uncovered, at 400° for 15-20 minutes or until heated through. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

	Ham-Stuffed Tomatoes Yield: 8 servings. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008