fresh pineapple, diced
1Cut tops from pineapples.
2With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.)
3Dice 1 cup pineapple. (Use remainder for salad or dessert.)
4Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally.
5Add ground beef, salt, ginger, seasoned salt and pepper.
6Cook over medium heat, stirring occasionally, until ground beef begins to brown.
7Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies.
8Continue cooking for 8 to 10 minutes.
9Remove from heat; add 1 cup diced pineapple, orange segments and mandarin liqueur, stirring
carefully to mix.
10Fill pineapple shells (barrels) with beef and fruit mixture.
11Place filled fruit upright in foil lined pan.
12Bake in a 350 oven for 35 minutes.
13Meanwhile remove stems from mushrooms, slightly hollowing out caps.
14Cook caps in butter in small frying-pan about 3 minutes.
15Curl up each pimiento strip and place in mushroom cap.
16To serve, set both "barrels" on warm platter, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps.