[Sca-cooks] And the screaming nightmare award goes to... (Was: comfort foods and age)

[Patrick McKinnion]

on 6/26/02 11:57 PM, CorwynWdwd at aol.com at CorwynWdwd at aol.com wrote:

> Deep fried Twinkies.... WHY did it have to be deep fried Twinkies?...
>
> http://sptimes.com/2002/06/26/Taste/The_Twinkie_transform.shtml

Tuna Twinkie Souffle

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 souffle 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 souffle 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.