1/3 herb rubbed pork recipe, cut in bite-size pieces (makes about 3 c.)
3/4 c. chopped celery
3/4 c. chopped onion
6 tbsp. butter
6 oz. can mushrooms, drained and sliced
1/3 c. all-purpose flour
1 c. chicken broth
1 c. milk
1/4 c. dry sherry
8 oz. can water chestnuts, drained and sliced
3 tbsp. snipped parsley
8 slices toasted bread
16 tomato slices, 1/4 inch thick

Cook celery, onion in large saucepan with butter until tender. Add mushrooms. Cook 2 minutes more. Blend in flour, add chicken broth with milk. Cook and stir until bubbly. Add pork, water chestnuts, sherry, parsley, 1/4 teaspoon salt and dash of pepper. Cook 2 minutes. Arrange toast on warm platter. Put 2 tomato slices on each piece of toast. Spoon sauce over all. Serves 8.