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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Roasted Pumpkin Seeds
Contributed by: Donna Proctor
  • 2 cups pumpkin seeds
  • 1 TBS vegetable oil
  • 1 TBS butter (or margarine)
  • 1-2 tsp. salt
Separate the seeds from pumpkin pulp. Pull the fibers and excess pulp off. The seeds do not need to be washed.
Place seeds in a bowl. Coat seeds with oil, butter and salt by tossing together.
Spread seeds on a baking sheet and bake at 225 degrees until seeds are golden, crisp and dry (approximately one hour). Stir frequently to prevent scorching. Allow to cool before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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