"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Roasting Pumpkin Seeds Recipe

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This recipe for Roasting Pumpkin Seeds, by , is from The Hall/Harding Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Abney
Added: Wednesday, May 30, 2007


Cleaning Pumpkin 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 tsp. salt per cup of seeds. If you like, you can add other spices like pepper, paprika, and/or garlic.
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.




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