4 lg. tomatoes
8 slices bacon
1/2 sm. onion
1/4 c. chopped celery
4 biscuits
2 pieces cornbread
1 tsp. sage
1/2 tsp. salt

Cut tops off tomatoes, dig pulp out with a spoon. Mash pulp. Fry bacon until crisp. Crumble bacon, biscuits and cornbread and set aside. Drain grease from skillet and cook onion and celery until tender. Mix all ingredients together and spoon into tomato cups. Bake at 350 degrees for 30 minutes.