MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Salted Pumpkin Seeds
  Categories: Snacks, Diabetic
       Yield: 8 servings
  
       2 c  Water                               2 c  Pumpkin seeds
     1/4 c  Salt                           
  
   Use seeds of the Halloween pumpkin.
   
   Combine water and salt in saucepan.  Cook and stir until salt
   dissolves; cool.
   
   Add pumpkin seeds and soak overnight.  Drain thoroughly.  Pat seeds
   dry with paper towel.
   
   Place on a cookie sheet.  Bake at 300 F until seeds are dry, about 1
   hour.
   
   Yield 2 cups, 8 servings 1/4 cup 92 calories, 2 fat exchanges
   
   Source:  Diabetic High Fiber Cookbook by Mary Jane Finsand c. 1985
   Shared but not tested by Elizabeth Rodier, Oct 93
  
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