6 guavas
1 tbsp oil
1 cup mushrooms, chopped
1 tbsp onion, chopped
1/2 cup green olives, chopped
2 tbsp parsley, chopped
4 tsp chopped fresh dill weed or
1 tsp dried dill
1/2 tsp each salt and pepper
1 tbsp sesame seeds
Directions
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
Servings: 6 servings
Baked Guavas Stuffed With Mushrooms & Olives Recipe brought to you by Recipe Ideas
Categories: Fruit; Mushroom; Vegetable
The History of Recipes
It is quite feasible to follow the history of recipes far back into history, in fact as far back into history as the early Egyptians, and possibly even further. Having said that, mostly, these old recipes were just primitive pictorial recipes for meal preparation.
Interestingly, the most ancient recipe found, according to food historians are a few clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Moving on, we find some books dating from the 1300s - a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the curry that is served today, but instead accounts of the types of meals cooked for the rich and powerful. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the Middle-East, such as coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an increase in manuscripts on cooking, the majority of which are kept safe in private libraries. During the next few hundred years, the powerful and rich houses strove to serve the most exotic banquets, and as a result cooks and their recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, testing, and writing down recipes to help cooks of their time. Like it or not, the introduction of TV gave us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Baked Guavas Stuffed With Mushrooms & Olives recipe.
