Since you changed your password, I'm going to leave your favorite recipe in the comments:
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.
Unfortunately I can only make my favorite recipe when Glen is out of town, since he is so allergic to fish. The kids beg for it almost every night though!!!
Ellie is potty trained!!!!! 
I am excited for you. No more diapers for Lara (except when she babysits).
ReplyDeleteHooray for Ellie! What a happy day!
ReplyDeletewoohoo!! that's awesome!
ReplyDeleteWow!! That is exciting. Quite a milestone in a child's life when they are toilet trained. And what a relief for the mom.
ReplyDeleteSince you changed your password, I'm going to leave your favorite recipe in the comments:
ReplyDeleteTuna 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.
Unfortunately I can only make my favorite recipe when Glen is out of town, since he is so allergic to fish. The kids beg for it almost every night though!!!
ReplyDeleteAnything with Twinkies in it is okay by me. Yum Yum.
ReplyDelete