++++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.

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