Recipe: Roasting pumpkin seeds

Heat oven to 325. Butter a cookie sheet. Spread the rinsed off pumpkin seeds on the sheet. Put in oven for 5 minutes. Stir the seeds around and lightly salt. Put back in oven and cook 20 to 25 more minutes, stirring twice. Let cool on sheet and then eat! Seeds should be lightly browned.

ROASTED PUMPKIN SEEDS

2 c. pumpkin seeds
1/4 c. lemon juice (fresh squeezed)
3/4 T. salt

Dilute the salt with the lemon juice; then, mix in the pumpkin seeds. Keep mixing together until all seeds are very wet and soaked. Place seeds in a glass bowl and put in the microwave on very high temperature 4 minutes. Take out and stir them very well and place back in the microwave for another 2 minutes. Keep repeating for 2 minutes at a time, stirring in between until they are roasted (golden brown). Enjoy.

PUMPKIN ROASTED PUMPKIN SEEDS
1 1/2 t. salt
1 c. water
Pumpkin seeds from a fresh pumpkin

Wash the pumpkin seeds, removing any pumpkin fibers. Soak the seeds in salted water overnight. Drain and pat them dry with a paper towel. Put the seeds in a shallow baking pan and roast in a 300 oven 20 minutes or until golden. (Check them after 10 minutes.) Crack them open and enjoy!