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Sep 21, 2010

Pumpkin Seeds | Country Cooking Recipes

Butter Baked Pumpkin Seeds

2 c. pumpkin seeds
2 tbsp. butter or margarine, melted
1 tsp. salt

Spread seeds on a cookie sheet and let dry overnight. Preheat oven to 250 degrees. Combine butter and salt and toss with seeds. Bake for 50 minutes, stirring every 10 minutes until seeds are lightly browned. 

Baked Pumpkin Seeds

2 c. pumpkin seeds
1 1/2 tsp. Worcestershire sauce
1 1/2 tbsp. melted margarine
1 1/4 tsp. seasoning salt

Clean off seeds fairly well but don't wash. In bowl combine ingredients until seeds are coated. Spread in large shallow baking pan (jelly roll pan works great). Bake
at 250 degrees for 1-1 1/2 hours approximately, stirring occasionally until crisp dry and golden brown. If humidity is high these may take longer.

Toasted Pumpkin Seeds with Worcestershire Sauce

2 c. unwashed pumpkin seeds
1/2 tsp. Worcestershire sauce
1 1/2 tbsp. butter, melted
1 1/4 tsp. salt

Mix all ingredients and place in a large shallow pan. Bake
2 hours at 250 degrees, stirring occasionally.

Toasted Salted Pumpkin Seeds

1 cup pumpkin seeds
3 cup water
1/4 cup salt

Soak pumpkin seeds in salt water overnight. Drain off salt water and spread seeds on a large cookie sheet. Bake in a 350 degrees oven for 15 minutes. Stir them, then bake 
15 minutes longer or until golden brown.

Country Cooking Recipes
Wanda Rawlins

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