Curried Mexican Pumpkin Seeds (Pepitas)

Mix together in saucepan the curry, 1/4 cup warm water, garlic, 1 teaspoonsalt and lemon juice. When well blended, add 1 cup water; then heat,stirring constantly, until mixture simmers. Add the pepitas and simmer for5 minutes. Drain (save curry mixture for currying more pepitas), spreadpepitas out on a baking sheet, dot with butter, sprinkle with 1/2 teaspoonsalt and toast in very Iow oven, 275 degrees, for about 1 hour, until they are crisp.

(To curry more pepitas, mix 2 teaspoons curry into the remaining mixture,add water to make 1 1/2 cups of the mixture and repeat as before.)

Toasted Pumpkin SeedsWash 1 cup seeds and dry. Melt 1 tablespoon butter in a jelly roll pan; addseeds and coat by shaking pan. Place in 425 degrees oven and toast 20minutes until light and brown, stirring occasionally. Salt; cool and storein covered jar.

Pumpkin Seed ChewsCook 1 cup shelled pumpkin seeds in 2 quarts water for 15 minutes with 1/2cup salt substitute. Drain, but do not rinse. Dry slowly in warm oven.