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