High Hat Tuna Souffle

• 1/2 c. milk, scalded
• 1/4 c. shortening
• 2 Tbsp. sugar
• 1 tsp. salt
• 1 pkg. active dry yeast
• 1/4 c. warm (105~ to 115~) water
• 2 egg yolks, slightly beaten
• 1 c. sifted all-purpose flour
• 1 (10 3/4 oz.) can condensed cream of celery soup
• 1 (6 1/2 to 7 oz.) can tuna, drained
• 1 Tbsp. chopped pimiento
• 1 tsp. grated onion
• 1 Tbsp. dry onion flakes
• 2 egg whites, beaten stiff but not dry

1. Combine hot milk, shortening, sugar and salt.
2. Cool to lukewarm.
3. Sprinkle yeast onto warm water in a large bowl; stir until dissolved.
4. Add milk mixture, egg yolks and flour.
5. Beat until smooth, about 1 minute.
6. Cover; let rise in a warm place, free from draft, until double in bulk, about 40 minutes.

milk, shortening, sugar, salt, active dry yeast, warm, egg yolks, flour, condensed cream, tuna, pimiento, onion, onion, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844507 (may not work)