Pumpkin Seed Recipe *SPICY*


Hi all,

Here is another recipe for the seeds that I picked up from the recipe list I
am on.  This one is a little different method.  This one is a little more
"SPICY"
Karri
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Recipe By     : Chile Pepper (Mag) 1997 Oct
Serving Size  : 8    Preparation Time :0:00
Categories    : 1 Savories                       1997-10-16
                7 Pumpkin Seeds                  Posted To Recipelu
                Tried

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           fresh pumpkin seeds
   1 1/2  cups          cold water
   1      tablespoon    salt
   1      teaspoon      chili powder -- your choice
     1/4  teaspoon      ground cumin
     1/4  teaspoon      ground cayenne pepper

1- Scoop all the seeds out of a fresh pumpkin shell.

2- Place seeds in colander and rinse thoroughly under cold running water.
Remove any pumpkin string that clings to the seeds.

3- Measure the amount of seeds you have. For each cup of fresh seeds, combine
the above ingredients in a sauce pan. (See NOTES)

4- Bring the mixture to a boil over high heat, stirring constantly until the
salt is dissolved. Reduce the heat to low, partially cover the pan, and simmer
the seeds for 30 minutes.

5- Preheat oven to 300degF. Drain seeds well and spread them in a single layer
on an ungreased baking sheet. Toast them in the oven for 30 minutes, stirring
occasionally, until both the ousides and insides of the seeds are crisp but
not burned.

6- Transfer seeds to a bowl to cool completely. Store in an airtight container
or plastic bag.

patH's NOTES |  Eat as a snack, or use chopped seeds as a garnish for soups
and salad.  A tasty garnish for tortilla soup: chop toasted seeds and warm
with salsa (roja or verde).   Chili powder blended with a little cinnamon;
powdered cocoa; garlic powder. Add a little Garlic Chili Pepper Sauce;
chipotle sauce; mango-curry sauce to the simmer pot.

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