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Roasted Pumpkin Seeds

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ROASTED PUMPKIN SEEDS
 Categories: Snacks
      Yield: 1 Batch
 
      1    Pumpkin
      2 tb Vegetable oil
           Salt to taste
 
  Scoop out the seeds and pulp from a pumpkin, and separate the pulp
  from the seeds, discarding the pulp.
  
  Rinse the seeds in a large colander under cold running water,
  removing any remaining clinging strings.  Seeds will feel slippery to
  the touch under the water.
  
  Dump seeds, a small amount at a time, into paper toweling and dry.
  Spread onto a large baking sheet and allow to finish air-drying for
  an hour or so. When seeds are dry, toss them with the vegetable oil
  to coat well and sprinkle liberally with salt.  Spread into a thin
  layer on the baking sheet and place in a 350 F oven for 30 minutes,
  or until golden brown, stirring every few minutes to prevent burning.
  
  Remove from the oven and allow to cool before serving.
  
  (These little suckers taste so good that roasted seeds rarely are
  allowed to cool much beyond just cool enough to touch before they get
  scarfed.)
  
  Recipe by Dave Sacerdote, posted 10/95
 
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