What’s Cookin’?

Buttermilk Fried Onions
4 yellow onions, peeled and cut into 1/4” slices
3 egg yolks 
1 1/2 cups flour
1 tsp. baking soda
1 – 1/2 tsp. salt 
2 cups buttermilk
Vegetable oil or shortening for deep frying
Combine egg yolks, baking soda and salt in a mixing bowl.
Beat together with a large spoon. Slowly add buttermilk, beating until mixture is a smooth paste.
Heat oil or shortening to 375º in a deep-fat fryer – should be at least 3 inches deep.
Separate onion slices and drop into batter.
Deep fry for 4 to 5 minutes or until lightly browned.

Pork Pie
1 28 oz. can hominy, drained
1/2 lb. lean ham meat
1- (10-1/2 oz. can) mushroom soup
4 Tbsp. milk
1/4 tsp. salt
Pepper to taste
1/4 cup bread crumbs
1 Tbsp. butter
Paprika
Butter a casserole dish. Place a layer of hominy in the bottom, then a layer of ham.
Continue layering until hominy and ham are all used. 
In a saucepan heat the soup, milk, salt and pepper. Pour over the casserole.
Sprinkle bread crumbs over the top, dot with butter and dash with paprika.
Bake at 375º for 30 minutes.