Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Sunflower Seeds |
| ½ cup | Pumpkin Seeds, Roasted |
| ½ cup | Soybeans, Roasted |
| ½ cup | Virginia Peanuts -- chopped |
| 1 tablespoon | Corn Or Salad Oil |
| ½ teaspoon | Garlic Salt |
1. Combine the seeds and nuts in a shallow pan. 2. Blend the oil and salt, pour over the mix. 3. Toast at 350°F for about 20 minutes, shaking occasionally. Drain on a paper towel. 4. When cool store in a tight container.
Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske File