sandi, I think my friend got this one on ebay! I did see some at Ben Franklin before Christmas and they had a green one that I wish I would have bought because now they don't have any. :( luvstocraft, I am missing a couple of plates and saucers but otherwise still have most of the set (set of 8) and also the vegetable bowls and the big round platter. And NO chips on any of them! lol! The yellow tablecloth is as old as the dishes and has had lots of wear! kathleen, I didn't know there was such a thing as a olive tray before my friend sent me that one. I think they are so unique!

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've only done chickens on mine, but the video at the link may be of help. At about the 6 minute mark in the video, he cooks what appears to be a eye of round. What cut of beef are you cooking? If it's a pretty juicy one, you probably don't need to worry about it too much. If it's a leaner cut, maybe you need to slather the outside with something before putting it in. The rotisserie has the advantage of maintaining the juiciness of meats; instead of dripping off the meat, gravity helps the juices redistribute to the middle. If you have an instant read thermometer, I wouldn't worry a bit. Even though I've never done a beef roast on the rotisserie, here's how I'd attack it: put the hunk of meat on the spit, rotisserize it until the center reads about 118-120, let it rest, then serve. If you don't have an instant read thermometer, go get one today. (Digital is faster than dial-type thermometers.) Then you don't have to worry a bit about how done the meat is, or how long to cook it; you just cook it till it's done. I have a Thermapen (around $90), and I consider it to be worth every penny, but there are lots of good ones out there in the $15-30 range. Here is a link that might be useful: capital rotisserie

Did some cheating/innovation for lunch here, too. The plan was for daughter to take me garden nursery hopping/shopping in the morning and a fast food lunch out before coming home to plant my goodies. The threatening heavy rain with thunderstorms ruined that plan. Gave up trying to wait out the weather issues, so I heated up the 4 pieces of pizza that was left over from Saturdays supper, added to the salad that was also leftover and peeled 4 clementines and called it lunch. Followed it up with a trip to Rita's Italian Ice for dessert. Worked well for all 6 of us, me, DH, daughter, Connie (daughters housemate) and the 2 granddogs.