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  Baked guavas stuffed with mushrooms & olives
 
Yield: 6 Servings
 
6 Guavas      1 tb Oil
1 c Mushrooms; chopped      1 tb Onion; chopped
1/2 c Green olives; chopped      2 tb Parsley; chopped
4 ts Chopped fresh dill weed or      1 ts Dried dill
1/2 ts Each salt and pepper      1 tb 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 0-8050-0394-0. Electronic format by Cathy Harned. Submitted By LARRY HARRISON <76303.1253@COMPUSERVE.COM> On 09 JAN 96 080312 EST

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