My mother made this souffle for us for the first time sometime in the mid-sixties. One bite and it became a family favorite. We put it into a church cookbook in 1988 and it’s just recently come back into the light of day when I got my hands on a copy of that cookbook. It is amazing. One bite and it will become your family’s favorite, too.
Ingredients:
½ cup milk, scalded
¼ cup shortening
2 tablespoons sugar
1 teaspoon sugar
1 pkg. active dry yeast
¼ cup warm water
2 egg yolks, slightly beaten
1 cup flour, sifted
1 can cream of celery soup
1 can tuna
1 tablespoon chopped pimiento
1 teaspoon grated onion (optional)
2 egg whites, beaten stiff but not dry
Directions:
Combine hot milk, shortening, sugar and salt then cool to lukewarm. Sprinkle yeast onto warm water in a large bowl and stir until dissolved. Add milk mixture, egg yolks and flour, then beat until smooth, about 1 minute. Cover and lit rise in a warm place free from draft until double in size, about 40 minutes.
Preheat oven to 400.
In quart casserole or soufflé dish, combine soup (do not add water), tuna, pimiento, and onion. Stir yeast into batter mix. Fold in egg whites. Spoon batter on top of tuna mixture.
Bake @ 400 for 45 minutes.
