Categories: Fruits, Ground beef, Beef 
      Yield: 6 servings 
  
      2 lb Ground Beef Chuck                 1/2 c  Coffee Brandy 
      2 ea Large Pineapples                    1 c  Diced Fresh Pineapple 
      2 ea Med Onions, Chopped                 1 c  Canned Mandarine Orange Segs 
      3 ea Cloves Garlic, Minced             1/4 c  Madarine Liqueur 
      2 tb Cooking Fat or Oil                 18 ea Fresh Mushrooms 
      1 ts Salt                                3 tb Butter 
      1 ts Ground Ginger                      18 ea Strips Of Pimiento 
    1/2 ts Seasoned Salt                       3 c  Cooked Rice 
    1/4 ts Freshly Ground Pepper           
  
  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.