Recipe - Tuna Twinkie Soufflé

(note, I have not tried this one. I will never try this one.)

Tuna Twinkie Soufflé

1 Tbl rendered chicken fat, divided
12 Hostess Twinkies
Salt
White Pepper
1/2 tsp dry mustard
4 eggs, separated
2 cans tuna in oil, drained, reserve oil.

Preheat oven to 350 F.
Grease a 7-inch soufflé dish with 1 tsp of chicken fat and 1 tsp tuna oil.

Slice Twinkies in half lengthwise. Remove and reserve cream filling.

In a large food processor, combine Twinkie cakes, half of the Twinkie filling, and the remaining chicken fat and tuna oil.

Blend until the mixture has reached the consistency of a thin batter.

Transfer ingredients to a medium saucepan and cook over low heat. Stir in salt, white pepper, and mustard. Remove from heat.

Beat in egg yolks, one at a time, beating thoroughly after each addition. Fold in tuna. In a medium bowl, beat egg whites until stiff but not dry. Fold beaten egg whites into tuna mixture. Pour into greased soufflé dish.

Bake in 350 oven 40 to 45 minutes, or until puffed and golden brown. Top with remaining Twinkie cream.

Comments

[Shay]

I salute you for coming up with a worse recipe than the one for corned beef egg rolls I saw online earlier this year.

[Bob]

My mother made a casserole that was worse than this sounds -- ingredients: layer of white bread, another of boiled chicken and canned mushroom soup, another layer of white bread, freeze then cut into pieces, coated with egg and breaded with crushed potato chips, and then broiled.

Her idea of salad was: sliced bananas over iceberg lettuce with one dollop of peanut butter and one dollop of Miracle Whip.

[Patrick McKinnion]

Shay - I hadn't heard of that one....yet

[Shay]

Oh, Bob. And you survived until adulthood on a diet like that....!

[Kimberly B Stone]

For the love of God, why?