Toasted Pumpkin Seeds

Preheat oven to 300 F. Remove seeds from pumpkin and wash in colander under warm water. Spread seeds on cookie sheet and sprinkle with salt (use more or less to taste). Bake 20 to 30 minutes, or until seeds are dry and crisp. Remove pan from oven with potholders. Set on heat-proof surface until seeds cool. Store in airtight container. You can adjust this recipe to make as many seeds as you like, just add or decrease salt as desired. VARIATION: Try substituting other type of salt, i.e., garlic salt, celery salt, seasoned salt, onion salt, etc. for a different taste.