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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