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My fave two things to do with lots of onions (at least that really feature the onions themselves-)

Saute a ton of chopped onions and some garlic in olive oil and a smidge of butter.
Pour over a pork or beef roast or just some big chunky mushrooms, add salt, pepper, a few dashes of Worcestershire and a bottle or two of Guinness Stout. Bake in a slow oven (275-325) for a few hours til very tender.
Reduce the sauce after taking out he meat/onions/shrooms and serve with taters, rice etc. NOM.

Also Faire-style mushrooms. Saute a ton of shopped onions and a ton and a half of garlic in olive oil. Add salt and pepper and mushrooms. LOTS of mushrooms. Saute til just tender and add lots of beef broth. Simmer a few hours and serve with bread. Awesome.

Roast them whole as a side or stuff them with something yummy before baking. Mmmm

My favorite is Julia Childs' Aunt Helens' Rum Pumpkin Pie.
Most fantastic pie I have ever had. The regular stuff does not even tempt me anymore compared to this one.
Delicious.

Nope. He deserves something better than being eaten.
I am a year into pescatarianaism, so I still eat lobster, but I could not eat one that old.

I am with Chowdahead on the reverse argument for veal (other baby animals etc.) which I have never but once eaten.

Just because it is technically edible does not mean it HAS to b eaten. :) Let him live. :)

Yes, if you can, eat them out of hand.

You can make persimmon butter, just like apple or peach, and it is great as a jam, dessert topping, ice cream topping etc.

Add chunks to an apple crisp with very tart apples and a nice crumble top.

Lay slices on top of a pork roast as you cook it, or make a compote to go with it or chicken etc. Yummy.

Put in pie with other fruits.
Roast with squash wedges/chunks and sweet sausage (or just the veg).
Fold into a spice bread recipe like you would apples or cranberries.

@Chiano--interesting to think of sour milk in coffee! Don't think I could manage that one (as I prefer my coffee sweet and creamy and have had many a time my milk has gone over and I toss out the coffee if I added it before noticing.)

@ocarol--Oh my, buttermilk gingerbread sounds VERY good. I will have to try making some now that it is gingerbread season! YUM!

@betteirene--I would rather watch someone drink buttermilk than clobbered cream! Now THAT is hard to watch!

Yup, I was going to say a nice chocolate cake or some awesome biscuits or scones.
Also buttermilk pie--pretty darn wonderful.

I am late chiming in--long day.

For me just baked acorn squash from my recent haul with lots of butter and pepper. A cold apple and some leftover chapatis bread I had in the freezer. Simple, but awfully good after a long day. I hope to do some real cooking this weekend!

You all ate some tasty things!

I have been drinking whiskey since I started drinking. Fell in love with the taste as a kid when stealing sips of what at first I thought were my dads' cokes, only to find they were mixed...but I liked it.

Nothing else compares, and there is no second favorite or "right after blank" for me.
I drank Jack for years, before I could afford to expand my palette, and now I tend to prefer Irish. I agree on the Redbreast--very nice.
Not as big on the bourbons--they taste too sweet to me, but I am a fan of the scotches too.

Rocks, straight, in a simple cocktail or with a little soda--no froufy things, and no coke/pop.
Have been to a great tasting at a restaurant near me hosted by the awesome liquor and gourmet food shop 2 blocks from me, and am wanting to keep learning more and tasting types I have not had or can't afford.
I need a whiskey buddy though! No one I know enjoys it the same way, not even the men.

I don't mind the gender skew though, and I hope this does not become some sort of fad, where girls chug it down just because it is 'in' rather than because they really really like it.

Yay for real women who love whiskey.

I love creme fraiche so much all by itself I would probably just make strawberries Romanoff (or use some other nice liqueur) and dip them in it, or whip the creme fraiche a bit til fluffy and fold the booze, some chopped candied ginger and the chopped strawberries that have been left to set a bit in some sugar. Sort of a fool or syllabub type dessert. Simple and fresh.

Whatever you do will be yummy I am sure!

I do a coffee liqueur every year for gifts too--love it!

I like making an orange liqueur too. I simmer orange peels in a simple syrup and add a little orange essence. Then I mix it with vodka or light rum.
This is great mixed with your own cranberry vodka (just chop some fresh ones and infuse the vodka for 3-4 weeks.)

I do a lavender in the summer the same way, and give it in tiny bottles since a little goes a long way. Great added to a vodka lemonade or even in some nice hot teas.

My other favorite is doing an Irish Cream. If you use evaporated milk and a good dark chocolate syrup (which you can make, no need to rely on Hershey's!) it lasts for quite a long time in the fridge--not that it ever lasts long ones people get their hands on it.
You can find a basic Irish Cream recipe on most of the big sites--then just sub out some evaporated milk for the cream. I tend to make mine a bit less sweet and add more whiskey, but that is just personal taste.

I have never been lucky enough to have gas at home (I rent) but at work I sure notice a difference.
Baking is not a huge issue, (I am very used to baking in gas) but roasting is. I just can't get it to work the way electric does, but that may be just me being more used to roasting at home and baking at work. Now that I do more all-purpose cooking at the new job I have issues.
Mostly it is the heat distribution in the double ovens that make me have to rotate the food more than I would ever have had to in my home electric oven.

It may be just getting used to the quirks of your new appliance, I imagine after awhile you will figure out how to make it work to your advantage. I hope anyway! :)

I actually like to make a standard white or wheat bread and just add in some squash puree (take out as much liquid as possible) as I add the first of the flour. I reduce the flour as needed depending on how it feels as I am mixing and kneading and it usually works out great.

Oatmeal bread recipes also lend themselves well to subbing out squash puree.

Hope yours was good!

OMG bette! I am rolling on the floor!
GREAT ideas.
What amazes me is how many are still so popular!

I was not alive in the 60's, but I collect cookbooks from that era and just love the recipes--so many exactly like what you posted.
I worked as a cook in an assisted living and rehab facility and many of those types of foods would be requested, and the ladies would often show off the cookbooks they still had.

May I just say that Underwood deviled ham and cream cheese sandwiches on white bread were common when we were kids, as my mom loved them too.

A couple of my books have these as appetizer ideas:
*Sprinkle some parmesan cheese (the kind in the green can) over Club or saltine crackers. Wrap with a half slice of bacon and bake til the bacon is crisp.
*Bisquick made up into the drop biscuit dough, mixed with crumbled cooked sausage and American or cheddar cheese and baked.

Be sure all your platters have a nice layer of iceberg lettuce on them to garnish, and don't be afraid to toss maraschino cherries on everything sweet.

That party sounds like so much fun!