Freezing

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FREEZING BANANASYes, you can freeze bananas. Just peel, wrap in plasticwrap, and stick in the freezer. They are great to eat justthat way. Or, you can dip in melted chocolate, roll in nuts,and freeze and eat. They are so sweet. The plain bananasare fine to thaw out a bit, mash and make banana bread.They make great smoothies, too. Just add frozen chunksin the blender. If you have a dehydrator, you can slice anddehydrate,too. They are not like the commercial bananachips, though, which are deep fat fried and coated insugar solution. ~LindaLouI take a banana, split in half, run a Popsicle stick througheach cut end, wrap in waxed paper and freeze. Wheneveryou want a really good snack, eat one!! I you'll think you'reeating a fattening treat, and it's only a banana!! Try it, you'lllike it!! ~JudyBUG'S BANANA BREADAll I do is put 3-4 bananas in a small bag and squish! Thatis all, and it works great for muffins or bread. My recipe is:1/2 cup butter1 cup sugar2 eggs3 bananas mashed1 3/4 cups flour1 tsp. baking soda1/2 tsp. baking powder1/2 tsp. salt1 cup walnuts or 1 cup chocolate chipsCream the butter,sugar and eggs with bananas. Mix in dryingredients till just combined. Pour into greased loaf pan.Bake at 350 F. degrees for 1 hour till tooth pick comes outclean. Let stand for about 10 minutes. Take out of the panand cool on wire rack. Makes 1 loaf. ~bugPEACHES & APPLESHere in Utah we have wonderful peaches and apples inthe summer and I can and freeze a lot of them. Try lininga pie pan with Saran Wrap or foil, leaving enough room tototally wrap around the contents when full. Fill the pan 3/4full with your favorite fruit pie filling and freeze. Removethe frozen filling from the pan, wrap well and store in thefreezer. That way it is all ready to put into the pastry andbake any time of the year. This can also be used forpears, nectarines, cherries and berries. You can have abit of summer even if there is snow on the ground.~Pat in Utah;)FREEZING SUMMER AND WINTER SQUASHWinter squashes all freeze well, but they may lose theiroriginal texture. Summer squash is best suited for soupafter it's been frozen, but freezing is the only way to keepit for any length of time. To freeze pumpkin and otherwinter squashes, wash, halve and remove seeds. Leavesquash in halves or peel and cube it. To make a puree,bake the pumpkin and winter squash halves in a 350degrees F. oven until soft. (Steaming is also possible butwill make a moister puree). Scrape the meat out of theshells and mash thoroughly or run through a food mill. Ifpreparing cubes, peel and steam the cubes until soft.Leave the cubes whole or run a food mill or processor.Pack into containers. Seal, label and freeze. ~Linda Lou

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