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BEEF BAKED IN A BARREL

Category:    Beef, Meats, Fruits
Yield:6 servings
 
      2 lb Ground Beef Chuck                 1/2 c  Coffee Brandy
      2 ea Large Pineapples                    1 c  Diced Fresh Pineapple
      2 ea Med Onions, Chopped                 1 c  Canned Mandarine Orange Segs
      3 ea Cloves Garlic, Minced             1/4 c  Madarine Liqueur
      2 tb Cooking Fat or Oil                 18 ea Fresh Mushrooms
      1 ts Salt                                3 tb Butter
      1 ts Ground Ginger                      18 ea Strips Of Pimiento
    1/2 ts Seasoned Salt                       3 c  Cooked Rice
    1/4 ts Freshly Ground Pepper          
 
  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.
 

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