Preparation:
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
stems 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. |
