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Friday, August 22, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

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Roasted Pumpkin Seeds
Appetizers
Contributed by: Beth Sibbick & Rev. Lynn Bechdolt
Ingredients:
  • 1 quart water
  • 2 TBS salt
  • 2 cups pumpkin seeds
  • 1 TBS vegetable oil or melted, unsalted butter
Preheat oven to 250 degrees.
Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible. Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry. Place the seeds in a bowl and toss with oil or melted butter. Spread evenly on a large cookie sheet or roasting pan. Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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