"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Roasted Pumpkin seeds Recipe

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This recipe for Roasted Pumpkin seeds, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bill Blanchard
Added: Monday, August 7, 2006


1 c. Seeds from pumpkin
1 tbsp. oil or melted butter
1/2 tsp. salt

Cleaning the seeds:

1) Scoop out the seeds and pulp from the pumpkin.
2) Place in colander.
3) Under cold running water, remove the seeds from the pulp and strings.
4) Pat dry with a clean kitchen towel.

Roasting Pumpkin Seeds:

1) Preheat oven to 300.
2) Combine 1 tbsp. oil or melted butter plus 1/2 tsp. salt per cup of seeds.
3) Toss seeds with oil mixture until well coated.
4) Spread evenly on a cookie sheet.
5) Bake until golden, about 30 minutes, stirring occasionally.
6) Let cool on paper towels.

Great on soups and salads!




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