Recipe - Baked Guavas Stuffed With Mushrooms And Olives

6 Guavas
1 tablespoon Oil
1 cup Mushrooms; chopped
1 tablespoon Onion; chopped
One half cup Green olives; chopped
2 tablespoon Parsley; chopped
4 teaspoon Chopped fresh dill weed or
1 teaspoon Dried dill
One half teaspoon Each salt and pepper
1 tablespoon Sesame seeds

To prepare the guavas for stuffing, cut a thin slice from the top of the
guava. With a melon ball scoop or small spoon, remove the seeds and set
the guavas aside.

Heat the oil in a skillet. Add mushrooms, onion, green olives, herbs, salt
and pepper; saute until vegetables are soft. Remove the mixture from the
flame; cool. Stuff the guavas, filling them to the top.

Place stuffed guavas in a baking dish just large enough to hold them and
sprinkle sesame seeds over the guava tops. Bake at 325 F. for 1 hour, or
until the fruit is tender. Serve hot.

From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York:
Seaver Books, 1988. Pg. 67. ISBN 0805003940. Electronic format by
Cathy Harned. Submitted By LARRY HARRISON 76303.1253@COMPUSERVE.COM On 09
JAN 96 080312 EST

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini