[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Roasted Pumpkin Seeds[/title][fusion_text]Week of October 6th to October 10th, 2008
ROASTED PUMPKIN SEEDS
2 Cups Fresh Pumpkin Seeds 5 Tsp. Butter, melted
1 Tsp. Worcestershire Sauce 1 Tsp. Sugar
1 Tsp. Salt 1/4 Tsp. Garlic Powder
1/8 to 1/4 Tsp. Cayenne Pepper
In a bowl, toss pumpkin seeds with butter and Worcestershire Sauce. Combine sugar, salt, garlic powder and cayenne pepper. Sprinkle over seeds and toss to coat. Line 10×15 “ pan with foil. Spray with non-stick spray. Spread seeds in pan. Bake 250 degrees for 45-60 minutes or until seeds are dry and lightly browned. Stir in airtight container. Makes 2 cups.
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