Fall 2009

Roasted Pumpkin Seeds

              *  INGREDIENTS *

• 1 1/2 cups raw whole pumpkin seeds

• 2 teaspoons butter, melted

• 1 pinch salt

             * DIRECTIONS *

           1.  Preheat oven to 300 degrees F (150 degrees C).

           2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes 

Spiced Pumpkin Seeds

                                                   * INGREDIENTS *

• 1 1/2 tablespoons margarine, melted

• 1/2 teaspoon salt

• 1/8 teaspoon garlic salt  2 teaspoons Worcestershire sauce

• 2 cups raw whole pumpkin seeds

 * DIRECTIONS *

           1.  Preheat oven to 275 degrees F (135 degrees C).

           2.  Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.

            3.  Bake for 1 hour, stirring occasionally.

 Toasted Pumpkin Seeds

                                                     * INGREDIENTS *

·     2 cups raw whole pumpkin seeds

·     2 tablespoons vegetable oil

·     1 tablespoon salt

* DIRECTIONS *

         1.  Preheat oven to 325 degrees F (165 degrees C).

         2.  Spread the pumpkin seeds on a medium baking sheet. Drizzle with oil. Sprinkle with salt.

         3.  Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.

Homemade Pumpkin Seeds

                                                                 * INGREDIENTS *

 ·     3 cups raw whole pumpkin seeds

·     1 teaspoon salt

·     2 tablespoons water

·     1 tablespoon butter

               * DIRECTIONS *

1.  Preheat oven to 350 degrees F (175 degrees C). Clean and dry pumpkin seeds so there is no goo or strings.

2.  Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.

3.  Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.