| 1 | Cut tops from pineapples. |
| 2 | With a sharp knife, hollow out fruit, leaving about ?inch pineapple on sides and bottom. |
| 3 | (be careful not to cut through outside shells). |
| 4 | Dice 1 cup pineapple. |
| 5 | (use remainder for salad or dessert) cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. |
| 6 | Add ground beef, salt, ginger, seasoned salt and pepper. |
| 7 | Cook over medium heat, stirring occasionally, until ground beef begins to brown. |
| 8 | Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. |
| 9 | Continue cooking for 8 to 10 minutes. |
| 10 | Remove from heat; add 1 cup diced pineapple, orange segments and mandarine liquer, stirring carefully to mix. |
| 11 | Fill pineapple shells (barrels) with beef and fruit mixture. |
| 12 | Place filled fruit upright in foil lined pan. |
| 13 | Bake in a moderate oven (350 °F). |
| 14 | For 35 minutes. |
| 15 | Meanwhile remove stemms from mushrooms, slightly hollowing out caps. |
| 16 | Cook caps in butter in small frying-pan about 3 minutes. |
| 17 | Curl up each pimiento strip and place in mushroom cap. |
| 18 | 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 |
