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
We can read the history of `recipes` far back into the distant past, certainly as far back into recorded history as pharonic Egypt, and maybe even further. However, generally, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered so far, according to food historians is a collection of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later on, in Roman times around 25BC a roman called Apicius created a few documents detailing recipes prepared by the Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, something we still use today. This early Roman chef tells us how the cooks of Roman times made use of a good variety of herbs and spices, including a few that will be familiar to modern chefs such as bay, fennel and asafoetida. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from Arab cuisine, including spices such as coriander, basil and rosemary. These new foods and spices created an increase in recipe publications, most of which still exist in private libraries. For the next few years, the upper classes competed to lay on the most extravagent meals, and because of this chefs and their recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe books really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing popular recipes of the day. The introduction of the TV gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Baked Guavas Stuffed With Mushrooms & Olives recipe.
