Instructions: Slice tops off tomatoes. Scoop out pulp with spoon. Place pulp in large skillet. Cook over Medium heat about 20 minutes until little moisture is left. In another skillet, melt 2 Tablespoons of the butter over Medium heat. Add onion and celery. Cover and cook 15 minutes, stirring occasionally. In large mixing bowl, put bread, 4 of the crushed crackers and egg. Pulverize with potato masher. Add cooked tomato pulp, celery, onion, ham, catsup and green onion. Stir in seasonings and baking powder.

Blend well with tomato mixture.

Return to large skillet. Cook slowly, stirring often, until mixture thickens and moisture evaporates. Fill and mound tomato cups with stuffing. Cover with remaining cracker crumbs and reserved butter. Place cups in shallow pan. Barely cover bottom with water. Bake at 400 degrees for 20 minutes or until golden on top. Serve hot, garnish with parsley sprigs.

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