"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Toasted Pumpkin Seeds Recipe

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This recipe for Toasted Pumpkin Seeds, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Crawford
Added: Wednesday, October 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Pumpkin Seeds
2 T. Butter
1 tsp. Worcestershire Sauce
1/2 tsp.salt

Directions:
Directions:
1. Preheat oven to 250
2. Wash pumpkin seeds until all the pulp is gone.
3. Pat them dry between paper towels.
4. Melt butter in small saucepan (or microwave). Add Worcestershire sauce and salt.
5. Place pumpkin seeds on cookie sheet. Pour melted mixture over the pumpkin seeds, coating well.
6. Toast the pumpkin seeds for about 1 hour or until brown, stirring them two or three times.
7. Be sure to let the seeds cool before tasting them.

Personal Notes:
Personal Notes:
This is a recipe that Kevin found years ago in a childrens' magazine that he received. After that, it became an annual event to roast the seeds after carving the pumpkins on Halloween.

 

 

 

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