|2 cups||Pumpkin Seeds|
|1½ tablespoon||Melted butter or oil|
Separate the seeds from the fibres. Spread seeds on a flat shallow pan, (such as a jelly roll sheet). Pour melted butter over seeds and sprinkle with salt.
Bake in a slow oven (250) until the seeds are dried out and crispy brown. Stir occasionally to toast evenly.
From "Joe's Notebook" first edition (about 1966).
Submitted by Joe Sibley.
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