BlueChillies-All the spice none of the mind blowing heat!
Monday, August 14, 2006
Roasted Pumpkin Seeds are a Garden Bonus: "Roasted Pumpkin Seeds
2 Cups Pumpkin Seeds
1 Quart Water
2 Tablespoons salt
1 Tablespoon Melted Butter or Vegetable Oil
1. Preheat the oven to 250 degrees
2. Bring water and salt to a boil. Add the seeds and boil for 8 to 10 minutes
3. Drain the seeds in a colander and spread them on a paper towel to dry.
4. Melt the butter. Put the dry seeds and butter in a large bowl and toss until the seeds are evenly coated.
5. Spread the seeds in a single layer on a cookie sheet.
6. Bake for 30 to 40 minutes until they reach a light, golden brown color. Stir seeds every 10 minutes during cooking.
7. Cool the seeds completely before eating.
You can remove the hulls from the seeds after roasting or eat the seeds hull and all. Keep roasted seeds in airtight containers.
Gardening Tip: Set a few seeds aside before roasting. These free seeds will start next year’s pumpkin patch.
John Lenaghan writes about vegetable gardening for http://www.vegetable-gardening-4u.com where he provides valuable tips and advice about seed companies, garden accessories, container gardening and other vegetable gardening topics.
Article Source: http://EzineArticles.com/?expert=John_Lenaghan"
Posted by bluechillies ::
8:53 AM ::
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