INGREDIENTS

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 873
Calories From Fat: 561
Total Fat: 62.4g
Cholesterol: 171mg
Sodium: 687.8mg
Potassium: 653.9mg
Carbohydrates: 33.3g
Fiber: 1.2g
Sugar: 7g
Protein: 43g