Baking/Freezing Day

Alrighty! Here is the menu for the day and the recipies. I'll be updating with pictures and blurbs throughout the day. Right now I have the pumpkin, turkey and bananas thawing out.

BANANA BREAD
1 1/4 c. sugar
1/2 c. butter, softened
2 eggs
1 1/2 c. mashed very ripe bananas (about 3)
1/2 c. buttermilk
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt

1. Move oven racks to low position so that tops of pans will be in center of oven. Heat oven to 350. Grease bottoms only of 2 loaf pans with shortening.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Divide batter evenly between pans.
3. Bake about 1 hour. Cool 10 minutes in pans on wire rack.
4. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 hours, or refrigerate up to 10 days.

Pumpkin Bread
2 2/3 c. sugar
2/3 c. shortening
16 oz. pumpkin
2/3 c. water
1 tsp. clover
1/2 tsp. baking powder
4 eggs
3 1/3 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon

Mix sugar and shortening. Stir in pumpkin, water and eggs. Mix in flour, baking soda, salt, cimmamon, cloves and baking powder. Bake at 350 for 60 minutes.

Turkey Tetrazzini (I won't be baking this, just tossing ingredients together to freeze and bake later)
1 Tbsp. olive oil
8 oz. fresh mushrooms, sliced
2 Tbsp. non-fat dry milk
1 1/2 Tbsp. cornstarch
2 chicken bouillon cubes, crushed
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion powder
pinch of nutmeg
2 c. cold water
3 c. cooked turkey
6 oz. broad egg noodles, cooked tender
2 Tbsp. grated Parmesan cheeese
paprika

Heat olive oil in skillet; saute mushrooms just until tender. Combine dry milk, cornstarch, chicken bouillon cubes, salt, pepper, onion powder and nutmeg with cold water in a large saucepan. Cook over medium heat until mixture thickens and begins to bubble.

Arrange noodles in a 2-qt. baking dish. Spread mushrooms in a layer over the noodles; top with a layer of turkey. Pour sauce over all, then sprinkle with grated Parmesan cheese and paprika. Bake at 350 for 30 minutes, or until hot bubbling.

Turkey Noodles Casserole (I won't be adding the cheese until I am ready to bake this another day)
1 package (10 oz.) frozen peas, thawed under running water
2 c. diced cooked turkey
1 1/2 c. cooked noodles
butter
1/4 c. chopped onion
8 oz. sliced mushrooms
1 can cream of mushroom soup
1/2 c. milk
salt, to taste
1/4 tsp. curry powder
1/2 tsp. poultry seasoning
1 c. cheddar cheese

Combine turkey, noodles, and peas in a buttered 2-quart baking dish. Melt 2 tsp. butter in a saucepan. Saute onion and mushrooms until tender; blend in soup, milk and seasonings and cook, sitrring, until well blended and hot. Pour soup mixture over the turkey and noodle mixture; top with shredded cheese. Bake in a 350 degree oven for about 25-30 minutes.