---------------------------------------------------------------- From: Cindy Newsgroups: rec.food.recipes Subject: Collection (2) Toasted Pumpkin Seeds Followup-To: rec.food.cooking Date: 11 Oct 1998 04:40:38 -0600 Organization: stny.lrun.com Reply-To: Cindy NNTP-Posting-Host: llama.swcp.com Here are the directions I use for a couple of recipes and variations on basic pumpkin seeds. * Exported from MasterCook * Toasted Pumpkin Seeds Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Information Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons salt 3/4 cup pumpkin seeds Preheat oven to 300 F. Remove seeds from pumpkin and wash in colander under warm water. Spread seeds on cookie sheet and sprinkle with salt (use more or less to taste). Bake 20 to 30 minutes, or until seeds are dry and crisp. Remove pan from oven with potholders. Set on heat-proof surface until seeds cool. Store in airtight container. You can adjust this recipe to make as many seeds as you like, just add or decrease salt as desired. VARIATION: Try substituting other type of salt, i.e., garlic salt, celery salt, seasoned salt, onion salt, etc. for a different taste. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Toasted Spicy Pumpkin Seeds Recipe By : TOPS Lifestyle Magazine F/W 1997 Serving Size : 1 Preparation Time :0:00 Categories : Information Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups pumpkin seeds 1 teaspoon Worcestershire sauce 1/4 teaspoon hot pepper sauce 3 tablespoons butter -- melted 1 teaspoon salt Preheat oven 2250F. Rinse pumpkin seeds until all the pulp and strings are washed off. In a medium bowl, combine Worcestershire sauce, hot sauce, melted butter and salt. Add the seeds and stir until coated. Spread out on a baking sheet and bake 1 to 2 hours, until crisp, stirring frequently to prevent scorching. Makes 2 cups. - - - - - - - - - - - - - - - - - - -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.