Yield: 1 Servings
|1 cup||Pumpkin seeds|
|2 teaspoons||Vegetable oil|
|¼ teaspoon||Worcestershire sauce|
|⅛ teaspoon||Garlic powder|
|⅛ teaspoon||Onion powder|
|⅛ teaspoon||Hickory barbecue flavoring|
Remove seeds from pumpkins interior. Place the seeds into a bowl of warm water and clean off all the slimy strings. Measure 1 cup of seeds, pour them onto paper towel, and pat dry.
Pour the oil into a saucepan. Add the seeds and seasonings. Place the pan over medium-high heat. Fry the seeds, stirring constantly with a wooden spoon, for 6 to 8 minutes, or until they puff up slightly. Remove pan from heat, and allow the seeds to cool. Serve the seeds immediately or store in an airtight container.
Nutritional analysis per cup: Calories 285; protein 11.9 grams, carbohydrates 34⅖ grams, fat 12⅖ grams, cholesterol ⅗ mg; dietary fiber 29⅖ grams; sodium 11½ mg.
From: Randy Roller
Posted to MM-Recipes Digest by Phillip Waters <muddy@...> on Oct 22, 1998