Beef Baked In A Barrel

Total Time: 53 mins

Ingredients

• Servings: 6
• 2 lbs beef chuck, ground
• 2 large pineapple
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons cooking fat or 2 tablespoons oil
• 1 teaspoon salt
• 1 teaspoon ginger, ground
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon pepper, freshly ground
• 1/2 cup coffee flavored brandy
• 1 cup fresh pineapple, diced
• 1 cup canned mandarin oranges
• 1/4 cup mandarin liqueur
• 18 fresh mushrooms
• 3 tablespoons butter
• 18 strips pimientos
• 3 cups rice, cooked

Recipe

• 1 cut tops from pineapples.
• 2 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.
• 3 add ground beef, salt, ginger, seasoned salt and pepper.
• 4 cook over medium heat, stirring occasionally, until ground beef begins to brown.
• 5 warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies.
• 6 continue cooking for 8 to 10 minutes.
• 7 remove from heat; add 1 cup diced pineapple, orange segments and mandarine liquer, stirring carefully to mix.
• 8 fill pineapple shells (barrels) with beef and fruit mixture.
• 9 place filled fruit upright in foil lined pan.
• 10 bake in a moderate oven (350 degrees f.) for 35 minutes.
• 11 meanwhile remove stemms from mushrooms, slightly hollowing out caps.
• 12 cook caps in butter in small frying-pan about 3 minutes.
• 13 curl up each pimiento strip and place in mushroom cap.
• 14 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.