Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Pumpkin seeds |
| 2 teaspoons | Vegetable oil |
| ½ teaspoon | Paprika |
| ¼ teaspoon | Worcestershire sauce |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Garlic powder |
| ⅛ teaspoon | Onion powder |
| ⅛ teaspoon | Hickory barbecue flavoring |
| dash | Cayenne pepper |
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