Categories: Appetizers, Desserts, Snacks 
      Yield: 8 servings 
  
      2 c  Water 
    1/4 c  Salt 
      2 c  Pumpkin seeds 
  
  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