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

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.