I can remember the year my mother added these creamed onions to our Thanksgiving menu. It's easier to peel those boiling onions after they are boiled or you can buy frozen peeled ones. I think you could even buy frozen onions in a sauce and add the parsley and cloves and it would be as good for less work.

Creamed Onions
24 small white onions
2 tablespoons butter
2 tablespoons flour
1 cup half and half
1/2 teaspoon salt
Dash of ground cloves
1/4 cup chopped fresh parsley

Cook the onions until tender in salted water. Drain and peel. Set aside, covered to keep warm. Make a white sauce by melting the butter in a saucepan, blending in the flour and cook for a minute or two, then stir in the half and half until smooth and thickened. Remove from the heat and stir in the salt, clove, and parsley. Add the cooked onions last.

This is from The American Heritage Cookbook, and I've always pictured it being served at the George Washington home for special meals.

Baked Acorn Squash is a popular steak house side dish in Las Vegas, $6 extra with your $45 steak. It's easy to make at home, and this recipe from the same American Heritage Cookbook adds bacon, which I haven't tried yet. You could also cook it with a little water in the pan instead of bacon fat and maybe add a dab of butter to each one for a little flavor at the end.

Wash 2 acorn squash and cut in half. Spoon out the insides. Put 4 slices of bacon in a shallow baking pan and cook in a 350 degree oven until crisp. Remove the bacon and drain it on paper towels. Sprinkle the squash with salt and pepper, and place cut side down on the bacon grease in the pan. Bake at 350 degrees for about 1 hour until it is tender when tested with a fork. Just before serving sprinkle lightly with brown sugar, brush with some of the bacon fat, and drop the bacon, crumbled, into the squash cavities.