I've had this recipe since my early college days (1980's) and most everyone likes it except confirmed non-squash eaters. I got the recipe card from the health food store in East Lansing MI. Cheesy Tofu Squares Makes 8 servings of about 230 calories and 500 mg. sodium each. Grease 8 or 9 inch baking dish, preheat oven to 350 degrees. Ingredients 8 oz. white cheese (mozzarella, swiss or cheddar) (You can use a little less than this and get away with it, like maybe 6 oz., if you are really touchy about cholesterol and fat. It's better of course with all the cheese.) 8 oz. tofu 1 TBLSP tamari or lite soy sauce, or regular soy sauce 2 TBLSP oil 1 med. onion, chopped 2 carrots, grated 1 med. zucchini or yellow summer squash, sliced thin (here's where I'm thinking you could use partially cooked spaghetti squash, but I've never tried it. Use about a cup to 2 cups I would say) 3 large tomatoes (can use a small can of canned tomatoes, with the juice drained.) 2 TBLSP hot Mexican salsa (or use med. or mild if that is your taste. I use med. and a dash of tabasco) 3/4 tsp. oregano 1/2 tsp. dried basil or 1 1/2 tsp. fresh basil 1/4 tsp. salt (omit if using regular soy sauce) 1/4 tsp. black pepper 4 eggs (I'd probably use three eggs and two egg whites to cut the calories a smidge) Directions Grate the cheese and set aside. Drain the tofu (see that tofu link above for how to do that), and dice the tofu into small cubes. Place in a small bowl and mix with tamari (or soy sauce). Set that aside too. Heat oil in a large saute pan and add onions and carrots. Saute 5 min. or until tender crisp. Add squash and tofu and saute until squash is tender (if you're using a harder squash, you will have to add it first to the pan and saute it a little longer than a zucchini or summer squash. Meanwhile, peel tomatoes and chop fine. (When I use garden fresh tomatoes I never peel them, and most of the rest of the time I use canned ones which are already peeled.) Add tomatoes to squash mixture along with salsa, oregano, basil, salt and pepper. Simmer rapidly until liquid is evaporated (this is important!), about 15 min. Remove from heat, let cool to room temperature, (or at least cool enough it won't cook the eggs and melt the cheese when you add them). Beat eggs and stir in 1/4 cup grated cheeese. Stir egg mixture into cooled tofu-squash mixture. Pour half of this mixture into a well greased 8 inch square baking dish (I use a little larger baking dish when I make this, like maybe 9 inches or 7x11). Top with half remaining grated cheese. Layer with remaining tofu-egg mixture and top with cheese. Sprinkle top with paprika if desired. Bake 25 minutes or until eggs are set. Remove from oven and let stand 10 minute before cutting into squares. It doesn't say what temp. to bake it at, I would do 350 degrees. This is very yummy, especially if you like those kinds of vegetables, which I do. I'll bet you could sub chopped broccoli or cabbage for the squash too.

I just bought an old Presto pressure cooker like my mother used all the time I was growing up, at a garage sale. It probably holds about 4 quarts but of course you can't fill a pressure cooker to it's maximum volume. It had its original cookbook with it, which I thought was neat. I would certainly recommend pressure cooking for a baking hen. And I see nothing wrong with pressuring a fryer. A pressure cooker is not like a pressure canner in that you have to wait a long time for the pressure to build. You just heat it long enough for the steam to start escaping, and this doesn't take long at all with a pressure cooker of this size. Then you put on the petcock and regulate the heat when the petcock begins to rock. Your food is cooking all this time so it's not like it's wasted energy. When you bake something in an oven, you're heating up the entire oven cavity so if you just have one dish in the oven you're wasting energy, IMHO. And, if you're doing it in the summer while you're air-conditioning, there's that to consider as well. The book says, for a braised chicken, 2 to 4 pounds, whole, cooking time after stem reaches cook position: 20-30 minutes. Amount of liquid to be added: 1/4 cup water. It recommends searing on all sides beforehand. It looks to me like this still comes in under an hour. You could still put your lemon and onion in the cavity, although I think I'd halve or quarter the lemon. I plan to do some playing with my cooker, too!

“-----Thanks for that link, although I had trouble understanding the parts!!---“ Lars, I don’t have a BGE, but based on what I know about this kind of things, the following is my analysis: All grills, gas, wood, charcoal or electric, have issues with temperature control. That is just the physics of how things work. It makes no difference how much money you paid for the appliance. The gadget Jessyf linked, IMHO, is a very useful device. It seems to me that it incorporates a computer type of cooling blower, which is driven by a brushless DC motor. This type of motors run very efficiently and is practically noiseless. They are normally rated with service life of 50,000 hours. However, those types of motors are mostly 12VDC or 5VDC motors. The Party Q model uses 4 AA batteries, that makes it 6VDC. Also, brushless motors are somewhat sensitive to heat. In my experience, if the operating environment is near 130F, and voltage at 6VDC, the motor life can be much shorter. But I don’t think this will be too much of a problem. The blower is controlled by digital electronics controller using a typical Type K thermocouple temperature sensor. The controller should have no problem to keep temperature to within one degree range. I will not go into PID controllers at this point, which is capable of figuring out the characteristics of the combustion and the thermal insulating quality of your appliance. The controller determines how much air to feed the fire to keep the accurate temperature setting and that allows you to grill at a significantly lower temperature, if that is what you prefer. You will also save fuel because there will be less wasted heat. You will be able to reach higher grilling temperature much quicker. However, it will not be able to give you a much better temperature distribution within the appliance. The will remain more or less the same. dcarch

I do like chicken pot pie, and AnnT's green enchiladas. We had a version of chicken ala king too, served over biscuits, but Grandma just called it "creamed chicken" and it contained whatever leftover vegetables we had, the leftover chicken, some stock and milk, flour to thicken if necessary. My girls loved anything that contained chicken and rice, so that made it easy to make fried rice with leftovers. I've also taken leftover chicken, pulled it apart, added BBQ sauce and made sandwiches, and the girls always liked ramen noodles, so I'd throw some chopped chicken in there for some protein and I've made chicken croquettes with leftover chicken as well. I've even put leftover chicken on pizza crust with other ingredients, whatever sounds good. Like Peppi, Elery and I are fans of legs and thighs instead of breasts, and because we raise our own chicken, there are always wings and breasts available. I just dumped a bag of wings into the roaster and made chicken stock, as I'm down to 4 quarts, and Amanda will always take the breast portions for chicken nuggets. Annie