455615 Tue Oct 30 12:44:31 -0700 2007 0 31 Home Cooking 0 3080411 O.K. to leave a little strings and pulp on your seeds (it adds flavor), pick off any chunks. Toss pumpkin seeds in ziploc bag, throw in whatever seasonings you like, shake it up, and keep in the fridge. I've had them in there over a week. To keep it low fat, I usually spray the foil/baking tray with cooking spray instead of the recommended butter/oil. Bake single layer 275 for 1 hour or 300 for 45 mins. Here's one I've used & it comes out like Chex-Mix- savory! 1 tsp seasoned salt (Lawry's/etc.) & 2 tsp Worcestershire sauce to approx 2 cups raw whole pumpkin seeds (approx 2 pumpkins worth) optional (1 1/2 tablespoons margarine, melted) or spray oil (Pam, etc) to coat. BTW- I do a combo - I try to shell but end up giving up & eating the whole thing since the shell is so soft. Tue Oct 30 12:36:52 -0700 2007 134318 Shalaine