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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
15x10x1-inch baking pan. Let stand for 24 to 48 hours or till
dry, stirring occasionally.
3. Remove waxed paper from baking pan. Toast seed 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.
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