2 c  Pumpkin Seeds
1 1/2 tb Melted butter or oil
1 1/4 ts Salt

Separate the seeds from the fibres. Spread seeds on a flat shallow
pan, (such as a jelly roll sheet). Pour melted butter over seeds and
sprinkle with salt.

Bake in a slow oven (250) until the seeds are dried out and crispy
brown. Stir occasionally to toast evenly.