Pumpkin Seeds

Preheat oven to 300°F.
After removing as much pulp as possible from the pumpkin seeds, rinse the seeds in a strainer, removing all remaining pulp. When the seeds are clean spread on a paper towel to dry.

In a large pan, sauté 2 cups pumpkin seeds, 1 1⁄2 tablespoons peanut or safflower oil and 1 teaspoon salt. Stir 3 minutes until seeds are well coated.

Spread on a cookie sheet and bake for 20 minutes. Try a few to see if they’re done. If neeeded, continue to bake 15 minutes longer or until lightly browned. Place on a large paper towel to cool.

Variations:

• After washing the pumpkin seeds, soak seeds for 1-2 hours in a mixture of 1 quart of water and 1/2 cup kosher salt. Be sure salt has dissolved. Remove seeds from water mixture after soaking and dry. Proceed as above.
• Add a tablespoon of soy sauce to the oil, and reduce oil by 1⁄2 tablespoon.

To cook your pumpkin seeds in the microwaves (not something I did back in the day!) see this Home Cooking site.

Previous recipes:

• Stuffed Squash
• Yummy Potato Salad
• Zippy Bean Salad
• Stock Pot Veggi Chili
• Coconut Lentil Soup
• Moroccan Stew
• Jello Poke Cake
• Old-fashioned Deviled Eggs
• Old-fashioned Lemonade
• Pink Squirrel cocktail