2 pkgs. (10 oz. each) frozen peas, thawed and drained but not cooked
1 c. chopped celery
1/2 c. chopped onions
2 to 2 1/2 c. sour cream
1 tsp. Worcestershire sauce
1 tsp. garlic salt
1 tsp. lemon juice
1 1/2 c. chopped cashews
1/4 lb. bacon, cooked crisp and well drained

In a large bowl combine peas, celery, onion. Stir in sour cream. Sprinkle with Worcestershire sauce, garlic, lemon juice and cashews. Crumble cooked bacon over mixture and stir just until blended. Serve in hollowed tomatoes. Best to refrigerate overnight before stuffing tomatoes.