Buttermilk Fried Onions\r\n4 yellow onions, peeled and cut into 1\/4\u201d slices\r\n3 egg yolks\u00a0\r\n1 1\/2 cups flour\r\n1 tsp. baking soda\r\n1 - 1\/2 tsp. salt\u00a0\r\n2 cups buttermilk\r\nVegetable oil or shortening for deep frying\r\nCombine egg yolks, baking soda and salt in a mixing bowl. \r\nBeat together\u00a0with a large spoon. Slowly add buttermilk, beating until mixture is a smooth paste. \r\nHeat oil or shortening to 375\u00ba in a deep-fat fryer \u2013 should be at least 3 inches deep.\r\nSeparate onion slices and drop into batter. \r\nDeep fry for 4 to 5 minutes or until lightly browned. \r\n\r\nPork Pie\r\n1 28 oz. can hominy, drained\r\n1\/2 lb. lean ham meat\r\n1- (10-1\/2 oz. can) mushroom soup\r\n4 Tbsp. milk\r\n1\/4 tsp. salt\r\nPepper to taste\r\n1\/4 cup bread crumbs\r\n1 Tbsp. butter\r\nPaprika\r\nButter a casserole dish. Place a layer of hominy in the bottom, then a layer of ham.\r\nContinue layering until hominy and ham are all used.\u00a0\r\nIn a saucepan heat the soup, milk, salt and pepper. Pour over the casserole.\r\nSprinkle bread crumbs over the top, dot with butter and dash with paprika.\r\nBake at 375\u00ba for 30 minutes.