Roasted Pumpkin Seeds
4 1/4 cups raw pumpkin seeds
1 tablespoon cooking oil
1 teaspoon salt
1. Plan on using the seeds from about four pumpkins for this recipe. If you don't have enough,
ask your friends to share the seeds from their pumpkins with you.
2. In a medium mixing bowl combine pumpkin seeds, cooking oil, and salt. Spread mixture onto
a waxed-paper-lined 15-x-10-x-1-inch baking pan. Let stand for 24 to 48 hours or until dry, stirring occasionally.
3. Remove waxed paper from baking pan. Toast seeds in a 325 degree F oven for 35 to 40 minutes,
stirring once or twice. Let cool slightly. Pat seeds with paper towels to remove excess oil.
4. Package 1/4 cup of the seeds in each bag or place seeds in the center of cellophane wrap,
then bring up edges. Tie closed with the ribbon. Makes 16 (1/4 cup) servings.
