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Culinary Sleuth

 

Halloween Recipe:
Tuna Twinkie Soufflé

By Lynn Kerrigan

 

(Also visit our main Halloween Party and Recipes page)

 

1 tablespoon rendered chicken fat, divided
12 Hostess Twinkies
Salt
White pepper
1/2 teaspoon 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 teaspoon of chicken fat and 1 teaspoon 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.

 

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Copyright © 1998, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.

 
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This page created 1998 and modified February 2007

 
 
 
 

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