| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Mexican, Appetizers, Gifts, Nuts |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Raw Mexican pumpkin seeds |
| 1 |
|
Spray olive or corn oil |
| 1/2 |
ts |
Ground chili powder; not cayenne |
| 1/2 |
ts |
Crushed red pepper flakes |
| 1/2 |
ts |
Kosher salt |
INSTRUCTIONS
Preheat oven to 250. Mix chili powder, pepper flakes, and salt. Put the
seeds in a bowl, and spray them with oil. Sprinkle the dried spices over
them, tossing to distribute evenly. Spread on a baking sheet in one layer
and bake until you hear them popping and they are browned slightly, between
5 and 10 minutes. Cool completely and store in an air-tight container.
NOTES : These are really, really good to have on hand (and to hide in a
container in the glove compartment of your car). Yield: 1/2 pound.
Recipe by: Heidi Rabel
Posted to recipelu-digest Volume 01 Number 236 by "Diane Geary"
<diane@keyway.net> on Nov 10, 1997
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”