From my SIL. She has friends down in Apache Junction AZ, which is
just east of Phoenix and they passed this on to her. Connie and I
spent a month at a RV park there back in January 2006.

___------------

Fresh lemon pie from Rio Verde AZ

1 lemon
4 eggs
1 stick butter, softened
1/2 c. sugar
1 (9") refrigerated deep dish frozen pie shell, unbaked

Remove ends from whole lemon. Cut remaining lemon into pieces and
remove seeds and pulse in blender... then add sugar & room temp.
butter and eggs last, pulse until smooth.
Continue to blend a few more seconds until it looks like it is a
little foamy.
Pour into unbaked pie shell and bake at 350 degrees for 30-40 minutes
or until lightly browned.

This a tangy-sweet pie.... amazing!

___------------

A lot of people down in Phoenix seem to have citrus trees in their
yards. We had friends who lived in Sun Lakes, about as south as you
can go and still be in the Phoenix area, who had lemon and orange
trees in their yard. When Loo and I would meet for baseball we'd
drop by some of his friends house for steaks and spuds. They had
and interesting tree. I'm not sure what the root stock was, but
thanks to grafts, it produced oranges, lemons, and limes.

In her message there was mention of topping it with whipped cream.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Leave Me Alone Roast Beast
Categories: Company, Beef, Tested, Favorite
Yield: 8 Servings

4 lb Roast of beef
Cooking oil

Preheat oven [MANDATORY] to 500 F. (Yes, five hundred.) Make sure
oven reaches the full 500 F before proceeding. Coat outside of meat
with oil, be sure and coat ALL exposed parts, in creases, everywhere.
Put in cooking pan, I like one which has a grate so that the meat
doesn't sit in the juices. Cook roast at 500 F for 5 minutes per
pound.

Turn off oven. DO NOT OPEN DOOR. Go away, leave it alone for...oh
overnight, or at least several hours. You may use almost any size
roast, following the 5min/pound rule. You may also use pork, or
probably any other "roast" you wish.

Joan's comments: I thought this was very strange the first time I
heard about it, but in the South, it's the only way you can have a
roast in the summer (if you don't have air conditioning). It doesn't
spoil sitting in the oven overnight. It doesn't burn by the high
heat. BTW: my child always calls it "Roast Beast" instead of "Roast
Beef", you should see the looks he gets in a restaurant. <G>

Sylvia's comments: Oh my stars! <burp> I let it sit about 4 hours
after turning the oven off. It was deliciously very rare, just like
I like it. I used a 4 lb ribeye roast, and generously sprinkled with
salt and pepper after coating it with oil. I served it with
Yorkshire pudding and horseradish sauce and fresh steamed cauliflower
and we all ate WAY too much.

Brought to you by MMCONV and Sylvia Steiger, SylviaRN@compuserve.com,
moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes,
creator of Frazzled Cook breadmachine mixes
From: Joan Mershon Date: 12-10-93 The Lunatic Fringe Bbs (901)
F-Cooking U/l to NCE by Burt Ford 11/98.

MMMMM

___ MultiMail/DOS v0.52

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)