Beef Baked In A Barrel

Servings: 6
Ingredients:

2 lb Ground Beef Chuck
2 ea Large Pineapples
2 ea Med Onions, Chopped
3 ea Cloves Garlic, Minced
2 T  Cooking Fat or Oil
1 t  Salt
1 t  Ground Ginger
1/2 t  Seasoned Salt
1/4 t  Freshly Ground Pepper
1/2 c  Coffee Brandy
1 c  Diced Fresh Pineapple
1 c  Canned Mandarine Orange Segs
1/4 c  Madarine Liqueur
18 ea Fresh Mushrooms
3 T  Butter
18 ea Strips Of Pimiento
3 c  Cooked Rice

Cut tops from pineapples. With a sharp knife, hollow
out fruit, leaving about 3/4 inch pineapple on sides
and bottom. (Be careful not to cut through outside
shells.) Dice 1 cup pineapple. (Use remainder for
salad or dessert) Cook onions and garlic in cooking
fat in large frying-pan 5 minutes, stirring
occasionally. Add ground beef, salt, ginger, seasoned
salt and pepper. Cook over medium heat, stirring
occasionally, until ground beef begins to brown. Warm
brandy in small pan over low heat, ignite and pour
over beef mixture, lifting pan from heat and shaking
until flame dies. Continue cooking for 8 to 10
minutes. Remove from heat; add 1 cup diced pineapple,
orange segments and mandarine liquer, stirring
carefully to mix. Fill pineapple shells (barrels)
with beef and fruit mixture. Place filled fruit
upright in foil lined pan. Bake in a moderate oven
(350 degrees F.) for 35 minutes. Meanwhile remove
stemms from mushrooms, slightly hollowing out caps.
Cook caps in butter in small frying-pan about 3
minutes. Curl up each pimiento strip and place in
mushroom cap. To serve, set both ‘Barrels’ on warm
plater, spoon beef mixture over rice on individual
dinner plates and garnish each serving with 3 stuffed
mushroom caps.

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