Faculty & Staff - COlleGE OF EDUCATION & BEHAVIORAL SCIENCES

TOMATO AND FETA SALAD Recipe courtesy of Marcelle Bienvenu Servings: 6 • 1 cup crumbled feta • 1/4 cup finely chopped sweet onions • 1/2

Cheesy puffs aka Profiteroles Recipe courtesy of Anne Kearney, 1998 Yields 30 pieces 1cup milk 1cup water or mild stock 6oz. butter ½ tsp. salt

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

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

Creamy Stone Ground Grits Recipe courtesy of Felicia Suzanne Willett, 2015 Yields: 8 servings 5 cups whole milk 2 tablespoons butter salt, to taste freshly

Jumbo Lump Crabmeat, Horseradish Dressing, Chilled Roasted Beets, Pickled Red Onions, and Herb Salad Recipe courtesy of Anne Kearney, August 2016 Yields: 8 salads –

Pork with Molasses Brine, Sweet Potato, Charred Red Onion, Spiced Pecan Relish, and Wilted Greens Recipe courtesy of Felicia Suzanne Willett and Anne Kearney, 2016

Suzanne’s Praline Sauce Recipe courtesy of Felicia Suzanne Willett, 2015 Yields: about 2 ½ cups 1 cup mini-marshmallows 1 cup heavy cream 2 cups light

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

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