Wash the pumpkin seeds thoroughly and remove as much pulp as possible.
Place them in a bowl. Cover with cold water to which just enough salt has been added that it is still drinkable, and let soak overnight.
For additional variety, use Tony Chachere creole seasoning salt in the batch. Add red and yellow food coloring to the water to color the seed tips orange colored.
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum
All logos and trademarks in this site are property of their respective owner. The comments are property of their posters, all the rest (c) 2006 by Group29 Productions.
You can syndicate Group29 Productions news with an RSS Feeder using the file backend.php