Roasted Pumpkin Seeds

2 cups pumpkin seeds

1 tsp Worcestershire sauce

3 TBS butter or margarine, melted

1 tsp salt

Rinse pumpkin seeds until pulp and strings are washed off.

Boil seeds in salt water for 10 minutes.  Dry seeds on a paper towel.

In a bowl, combine Worcestershire sauce, melted butter/margarine and salt.  

Add seeds and mix until seeds are coated with mixture.  Spread on a baking sheet.

Bake 1-2 hours at 225*.  Stir occasionally and watch for burning.  Seeds should be crisp.

It was an assignment in my 1st grade class to copy this recipe off the chalkboard.  Ma still has the original recipe written in my very best 6 year-old print.