4 large tomatoes
2 tbsp. chopped onions
2 tbsp. chopped celery
2 tbsp. Crisco oil
1 1/2 c. cooked rice
1 c. grated sharp cheddar cheese
1/2 c. milk
1/8 tsp. Worcestershire sauce
Salt and pepper to taste
1/2 c. buttered bread crumbs

Cut a slice from top of tomatoes and remove seeds and some pulp to leave a shell. Do not peel. Season lightly with salt and pepper. Cook onions and celery in oil until tender. Add rice, cheese, milk, salt, and pepper and Worcestershire sauce. Mix well. Pile filling into shells and sprinkle with bread crumbs.

Bake at 400°F until crumbs are browned (about 10 to 12 minutes). Do not overcook. Serve immediately.