Morgan Roe Shaw Raymond Recipe Reviews (Pg. 1) - Allrecipes.com (1088483)

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Morgan Roe Shaw Raymond

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Tricia's Pineapple Cheese Casserole

Reviewed: Oct. 27, 2010
I made a half-batch the first time to make sure my family would eat it. It disappeared quickly! I used a 20 oz can of crushed pineapple, which seemed to make a good balance with the rest of the ingredients.
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Margarita Cake

Reviewed: May 7, 2007
I made two batches as cupcakes for a Cinco de Mayo Parrothead party. I used yellow cake mix (not lemon), regular vanilla instant pudding & lime juice instead of lemon. I added a small box of regular lime jello for flavor/color (half box per batch). It made about 6 dozen cupcakes total (filled 1/2way). I doubled the glaze recipe (twice) & added a dash of the jello mix. I poked holes in the tops & glazed them twice, letting it sink in. Then I added 1 cup more powdered sugar to remaining glaze & iced them. I tried to rim cakes with glaze & sprinkle on margarita salt, but it seemed too much. I'll try adding a Tbsp of salt to glaze next time. People were a bit leary of these at first, but once a few tried them, they dove into them. There was so much glaze inside, the texture was almost like bread pudding. The thicker glaze on top hardened & kept all the moisture in. Will definately make again! Since I made them as cupcakes & had added the jell-o, I called them Margarita Jell-o Shot cakes.
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Sangria Ham

Reviewed: Apr. 8, 2007
I made this today for Pascha (Easter). I used a 6 1/2 lb. ready-to-cook smoked half ham, shank end, and Boone's Farm Sangria. I changed the recipe slightly: I only used about a half pound of brown sugar, which covered the ham just fine. Also, I put the lid on the roasting pan after I added the first cup of wine & juice. After the next 20 minutes, I basted with all the rest of the liquid and re-covered the pan. I lowered the temperature to 325 at the end of the first hour, and continued basting each 20 minutes for a second hour, which brought it up to an internal temperature of 170, so it didn't need to cook longer. This ham was very moist and flavorful, with a smoky sweetness. I generally prefer a honey-baked ham, but this was almost as good. I also enjoyed how simple it was for such a good result.
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