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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.

Serve with a tossed salad.
The author is Mike Nelson from Minneapolis, and the title is 'The Worst Cookbook in America'. He has been searching out the world's most god-awful recipes for 10 years.

Collected by Bert Christensen

























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malsperanza

August 2010

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