CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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Faculty & Staff - COlleGE OF EDUCATION & BEHAVIORAL SCIENCES

Flo’s Deviled Eggs

Flo’s Deviled Eggs Recipe courtesy of Felicia Willett, 2016 1 dozen large eggs Salt Freshly ground black pepper ¼ to ½ cup mayonnaise ¼ cup

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Classic Butter Roll

Classic Butter Roll Recipe courtesy of Felicia Suzanne Willett, August 2016 Makes 8 servings FOR THE CRUST: 2 cups flour 1 teaspoon salt 1 cup

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Tailgate Muffuletta

Whatcha Got Cookin’? by Chef Marcelle Bienvenu Tailgate Muffuletta Servings: 6-8 Note: If pressed for time, purchase ready-made olive salad. 1 1/2 cups chopped pimiento-stuffed

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Mexican Cheesecake

Whatcha Got Cookin’? by Chef Marcelle Bienvenu Mexican Cheesecake Servings: 30 1 cup crushed tortilla chips 3 tablespoons butter, softened 8 ounces cottage cheese 24

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