Recipe - Salty Pumpkin Seeds (Instructions)

NONE

Even the seeds get into the act. Toast your supply in the time of plenty,
just before the frost touches the colourful autumn leaves. They will keep
for 1 year stored in the freezer or a few months in a cool place in sealed
jars.

Remove the fibres from the seeds of a large pumpkin and place seeds in a
saucepan. Top with cold water, add 1 tsp salt, cover and simmer 2 hours.
Drain and spread on paper toweling 48 hours to dry. When completely dry,
place on a baking sheet, sprinkle with a few spoonfuls of salad oil just
enough to make seeds slightly oily when rubbed together.

Set in a 350 F oven for 2035 minutes, or until nutty brown, stirring a few
times with a fork. When done, spread on brown paper, salt to taste and let
cool. Eat as is, immediately, or store, and if you then want a crisper
seed, warm up in a 350 F oven for 15 minutes.

mc by Terri

Recipe by: Terri S Law

Posted to recipeludigest Volume 01 Number 179 by RecipeLu
recipelu@geocities.com on Oct 29, 1997