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CATEGORY CUISINE TAG YIELD
Grains Snacks, Diabetic 8 Servings

INGREDIENTS

2 c Water
1/4 c Salt
2 c Pumpkin seeds

INSTRUCTIONS

Use seeds of the Halloween pumpkin.
Combine water and salt in saucepan.  Cook and stir until salt
dissolves; cool.
Add pumpkin seeds and soak overnight.  Drain thoroughly.  Pat seeds
dry with paper towel.
Place on a cookie sheet.  Bake at 300 F until seeds are dry, about 1
hour.
Yield 2 cups, 8 servings 1/4 cup 92 calories, 2 fat exchanges
Source:  Diabetic High Fiber Cookbook by Mary Jane Finsand c. 1985
Shared but not tested by Elizabeth Rodier, Oct 93
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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