ROASTED PUMPKIN SEEDS|
2 c. pumpkin seeds
1 tsp. Worcestershire sauce
3 Tbsp. butter or margarine
1 tsp. salt
Rinse pumpkin seeds until pulp and strings are washed
off. Boil seeds in salt water for 10 minutes. Dry seeds on
paper towel. Combine Worcestershire sauce, melted butter and
salt in bowl. Add seeds. Stir until seeds are coated. Spread
on baking sheet. Bake 1 to 2 hours at 225 degrees. Stir occasionally
and watch for burning. Seeds should be crisp. Makes 2 cups.
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