Preparation:
Mix together in saucepan the curry, 1/4 cup warm water, garlic, 1 teaspoon
salt and lemon juice. When well blended, add 1 cup water; then heat,
stirring constantly, until mixture simmers. Add the pepitas and simmer for
5 minutes. Drain (save curry mixture for currying more pepitas), spread
pepitas out on a baking sheet, dot with butter, sprinkle with 1/2 teaspoon
salt and toast in very Iow oven, 275 degrees, for about 1 hour, until they are crisp.
(To curry more pepitas, mix 2 teaspoons curry into the remaining mixture,
add water to make 1 1/2 cups of the mixture and repeat as before.)
Toasted Pumpkin Seeds
Wash 1 cup seeds and dry. Melt 1 tablespoon butter in a jelly roll pan; add
seeds and coat by shaking pan. Place in 425 degrees oven and toast 20
minutes until light and brown, stirring occasionally. Salt; cool and store
in covered jar.
Pumpkin Seed Chews
Cook 1 cup shelled pumpkin seeds in 2 quarts water for 15 minutes with 1/2
cup salt substitute. Drain, but do not rinse. Dry slowly in warm oven. |
