BAKED CHICKEN-STUFFED TOMATOES

4 very large beefsteak tomatoes, about 2lbs
salt
2 tbsp butter or margarine
2 tbsp all purpose flour
1 cup milk
1 3/4 cups diced roast chicken
1/2 cup finally diced celery
1/4 cup sliced green onions
1/4 cup chopped salted almonds or cashews
1/2 cup shredded sharp cheddar cheese, divided use
seasoned salt and ground black pepper (to taste)

Cut a slice off top of each tomato and scoop out pulp, reserve for other use. Sprinkle inside of tomatoes with salt. Turn upside down to drain.

In small saucepan, melt butter snd blend in flour. Cook, stirring until bubbly.

Off heat, stir in milk. Put back over low heat and cook, stirring, until smooth and thickened.

Stir in chicken, celery, onions, nuts and 1/4 cup of cheese. Season to taste with seasoned salt and pepper.

Fill tomato shells with the mixture. Arrange in shallow baking dish or pie plate. Sprinkle with remaining 1/4 cup cheese.

Bake at 375 degrees F for 15 to 20 minutes or until golden brown on top.

Good served with hashbrowned potatoes and steamed broccoli.