Difficulty: Medium - experience needed
4 very large beefsteak tomatoes
2 tablespoon butter or margarine
2 tablespoons flour
1 cup milk
1 3/4 cup diced roasted turkey
1/2 cup finely diced celery
1/4 cup sliced green onion.
1/4 cup chopped almonds or cashews
1/2 cup shredded sharp Cheddar cheese, divided
Cut a slice off the top of each tomato and scoop out pulp, reserving for other use. Sprinkle inside of tomatoes with salt and turn upside down to drain. In small saucepan melt butter and blend in flour. Cook until bubbly. remove from heat. Stir in milk. cook over low heat until smooth and thickened. Stir in turkey, celery, onions, nuts, and 1/4 cup cheese. Season to taste with seasoned salt and pepper. Fill tomato shells with the mixture. Arrange in shallow baking dish or pie plate. Sprinkle the remaining cheese on top of each of the tomatoes. Bake at 375 degrees F for 15 to twenty minutes or until golden brown on top.