Roasted Pumpkin Seeds (Better late than never!)

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: Roasted Pumpkin Seeds : Seeds from 1 pumpkin : Salt : Water : 1-1/2 tablespoons butter : 1 teaspoon Worcestershire sauce : Seasoned salt : Clean seeds and dry thoroughly. Soak in salted water overnight (1-1/2 teaspoons per 2/3 cup water). : Drain well and pat out extra moisture with paper towel. : Melt 1-1/2 tablespoons butter and 1 teaspoon Worcestershire sauce for every 2 cups of seeds. : Mix in seeds. : Pour seeds into shallow baking dish. Sprinkle with seasoned salt and bake at 250 degrees for one hour (stir occasionally). : : Cinnamon and Sugar Roasted Pumpkin Seeds : Follow directions above except DO NOT soak seeds in salt water overnight and leave out Worcestershire sauce. Coat generously with cinnamon and sugar mixture. Mixture consists of 1 part cinnamon and 2 parts sugar. :

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