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To Followers and New Guests...

Wednesday, October 21, 2009

Perky Punkin' Seeds

This is an ‘old’ recipe, shared in the days before microwave ovens. Today’s microwave technology could probably help shorten time to dry the seeds, with a final ‘toasting’ in a regular oven . Size of seeds and amount of pumpkin ‘slush’ probably affect time needed. What follows below are the original instructions as written circa 1970’s.
Preheat oven to 250
2 cups UNWASHED pumpkin seeds
½ tsp. Worcestershire sauce
1 ½ tsp melted butter
1 ¼ tsp salt

In shallow baking pan combine all ingredients; mix well. Bake about 2 hours*, or until seeds are crisp dry and golden brown.
*Previous attempts at this recipe have resulted in seeds being done much sooner than 2 hours.

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