Pumpkin Seeds
1 cup water
2 tsps. salt
Safflower 0r Peanut Oil
Separate Squash or Pumpkin Seeds from fibrous material. Soak overnight in a mixture of 2 tsps. salt per 1 cup of water. Then Drain.
OR
Take the seeds that have been rinsed & separated & place in salted boiling water. Make sure seeds are covered, reduce heat & simmer for 1 1/2 to 2 hours, then drain.
TOASTED: Spread seeds on a cookie sheet. Use a pastry brush & coat with safflower or peanut oil. Salt generously. Bake in a 250 degree oven until brown.
BAKED: Spread seeds on an oiled cookie sheet. Bake in a 300 degree oven for 30 to 45 minutes. Do not allow to brown!
TO HULL SEEDS: Wash seeds thoroughly. Dry at room Temp. or in a warm oven for 3 to 4 hours. Break them up with a rolling pin, then drop the seeds in a large container filled with water. Stir vigorously to bring all the kernels in contact with the water and to break the surface tension. Kernels will sink to the bottom; The shells will remain floating. Drain. Let the kernels dry and then prepare in any of the ways mentioned above.
