ROASTED PUMPKIN SEEDS
SOURCE: The Victory Garden Cookbook by Marian Morash

2 cups pumpkin seeds

FOR PLAIN ROASTED PUMPKIN SEEDS:
2 tbsp mild vegetable oil
1 tsp Or 2 tsp salt

FOR CURRY ROASTED PUMPKIN SEEDS:
1 1/2 cups warm water
3 to 4 tbsp curry powder
1 tbsp lemon OR lime juice
1 tsp salt

Separate seeds from pumpkin pulp, but do not wash.

FOR PLAIN ROASTED PUMPKIN SEEDS:
For every 2 cups of seeds, use 2 tbsp. oil and 1 to 2 tsp salt. Combine and spread out on a cookie sheet.

Bake in a 250 oven, stirring frequently, approximately 1 1/4 hours or until the seeds are dry and lightly browned.

FOR CURRY ROASTED PUMPKIN SEEDS:
Combine the warm water, curry powder, the lemon or lime juice and the salt. Bring to a boil to dissolve the curry powder.

Add pumpkin seeds. Simmer mixture for 5-10 minutes. Drain, place on an oiled cookie sheet.

Bake in a 250 oven for 1 to 1 1/4 hours or until the seeds are dried out.