---------- Recipe via Meal-Master (tm) v8.02
  Categories: Beef, Meats, Fruits
       Yield: 6 servings
       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.