[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 27th to October 31st, 2008
ROASTED PUMPKIN SEEDS (Thanks to a call from a Party Line Listener)
1 Cup Salt 4 Cups Water 2 Cups Pumpkin Seeds
Dissolve the salt in the water in a saucepan. Bring to a boil. Remove from the heat and add the pumpkin seeds. Let soak overnight. Then drain and put on a cookie sheet and bake at 300 degrees for 20 minutes. Stir and then bake 15 minutes more or until dry.
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