Salty Pumpkin Seeds (instructions)

INGREDIENTS

INSTRUCTIONS

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 4-8
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 20-35
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 recipelu-digest Volume 01 Number 179 by RecipeLu
<recipelu@geocities.com> on Oct 29, 1997

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