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 t 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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