ResHall Recipes: How to make your Friendsgiving the best
By KELLY EMMRICH
Thanksgiving is usually a feast prepared by your family, but heading home for the holidays is not possible for some students. A lot of people love Thanksgiving because of the food, so even if you are not going back home, you should still have some kind of feast. Whether you are hosting or doing a potluck, here are few ideas that you can make that probably won’t start a fire in your building.
1. Turkey Slices or Cutlets
With hall kitchens and sensitive smoke detectors, it is nearly impossible to fathom cooking a whole turkey. If you’re the type of person that needs turkey for Thanksgiving this is the recipe for you.
1-2 pounds (4-8 pieces) of Turkey Cutlets. Make sure that the slices are thin
Put a splash of olive oil in a large pan
Heat on high heat
Season your turkey cutlets with sea salt, garlic powder and black pepper on both sides.
Carefully place the cutlets in the hot pan
Let the cutlets cook for a few minutes on each side.
The outside should be nicely browned and the inside fully cooked and opaque.
Cook the cutlets in batches
Let rest a few minutes before serving
2. No Thanksgiving is complete without cornbread. They used to serve really amazing cornbread in the University Center. They do not have it as much anymore, but with this recipe you can make some of your own.
1 cup of all-purpose flour
1 cup of yellow cornmeal
⅔ cup white sugar
1 teaspoon salt
3 ½ teaspoons of salt
1 cup of milk
⅓ cup of vegetable oil
Preheat the oven to 400 degrees
Spray or lightly grease a cake pan
In a large bowl combine flour, cornmeal, sugar, salt and baking powder
Stir in an egg, milk and vegetable oil until well combined
Pour batter into the prepared pan
Bake in oven for 20-25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.