Recipe: Dearest ELMA: Here is a repost of guava recipes I posted previously for you.

Did you lost them or your sister did? They are translations from my local books.

Guava recipes for dear Elma.
Posted By: Gladys/PR
Date: Tue Jun 17th 2003
In Reply to: ISO: Guava Ice Cream
Board: International Recipes at Recipelink.com

These recipes are a repost of recipes posted previously by me.

Guava Cocktail:

1/4 cup rum
1/4 cup guava nectar or 4 guavas passed through the blender and then through a sieve
1/4 cup pinneaple juice
1/4 cup cream of coconut
2 cups ice cubes

Combine all ingredients in blender. Pour into tall cristal glasses. Garnish with orange slices.

Guava Mousse

6 egg whites
1 1/2 cups sugar
1 1/2 cups heavy cream
1 cup frozen guava pulp, thawed

Beat the egg whites and sugar until stiff. In separate bowl, whip the heavy cream until it has soft peaks. Fold the whipped cream and guava into the egg whites, in several batches. Serve in beautiful crystal cups. Can be served inmediately or frozen for later.

GUAVA JAM (Marmelade)

3 lbs ripe guavas, still firm to the touch.
6 cups of water
5 cups sugar

Wash the guavas, cut them in 4 and boil, uncovered in a big pot, at medium heat, for 45 minutes. Drain using a colander without crushing the guavas. Use 5 cups of the boiling liquid combined with the boiled fruit and sugar, and boil. Cook at medium high, uncovered for 35 minutes, or until thick (syrup point) (226 F thermometer) and the fruit is dissolved. Prepare crystal bottles with cover to keep the jam. Retire the pot from the heat for 5 minutes. Add the jam to the bottles. Let it cool. It will solidify as soon as it refreshes. You can add two drops of red vegetable color for a deep red color, at half cooking time.

GUAVA AND CHEESE OMELET
Serves 3

1/4 lb cheddar cheese
1/4 cup fresh milk
4 eggs separated
pinch of salt and pepper
1 tb butter
guava jam

Preheat the oven at 325 F. Shred the cheese or use already shredded cheddar. Add the cheese to the milk and dissolve it in low heat, constantly moving it. Beat the egg yolks with the salt and slowly add to the mixture. Beat the whites and continue adding slowly. Add the mixture to a buttered skillet that can go to the oven. Cook in Low until set, for 5 minutes. Put in the oven until the upper part is also cooked, approximately 15 minutes. Retire from the oven; remove from the skillet and frost with the guava ham. You can add some sliced almonds as a garnish.

GUAVA SAUCE FOR CHICKEN BREASTS OR FISH

1 tb olive oil
1/4 cup ground onion
2 garlic cloves, crushed
1/2 cup guava paste
1 cup beef stock
chopped cilantrillo to taste.

Process the onion, garlic, and cilantrillo. Saut the vegetables in the olive oil until they form a paste. Add the beef broth and the guava paste. Cook at medium temperature for 35 minutes. Serve over the broiled or baked chicken breasts or over the fish filets. It is also a different dipping sauce for cocktail meatballs.

GUAVA CAKE

12 tablespoons (3/4 cup) butter
1 cup sugar
2 cups flour
2 eggs
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
8-10 oz guava paste

Preheat oven to 350 F Cream butter. Add sugar little by little. Add eggs one by one, followed by vanilla. Sift flour together with baking soda and salt. Mix with the sugar/egg mixture. Pour half the batter in a greased square (8x8) cake pan. Cut the guava paste in slices and use the slices to cover all the batter. Pour the rest of the batter on top of the guava slices. Place in oven and bake for 45-60 minutes. Check cake for doneness (an inserted toothpick comes out clean) as oven temperatures varies.

GUAVA PASTE:
Cooks in Puerto Rico used to be experts in preparing all kinds of pasta from fresh fruits. Mango and guava paste are my favorites.

GUAVA PASTE

Remove both extremes from the guavas, wash them well and cut in four. Cover with water and boil until they are soft. Mash the boiled fruit and pass through a colander with a spoon, pressing the pulp, to remove the seeds. For each cup of mashed boiled guava use 1 1/2 cups of sugar. Mix both ingredients and cook in Low, moving constantly. When the paste separates from the sides of the cooking pot, drop it into a rectangular mold specially sold for preparing pasta and moist with a little bit of water or covered with plastic paper. Cool and remove from mold.