++++Tuna Twinkie Souffl�
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 souffl� 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 souffl� 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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