Z GIRL wrote:
>
> My Pumpkin seeds are roasting in the oven as I type. I don't do anything
> special to prepare them. I just clean off all stings,

OMG! They have stings??? How scary is that, maybe I'll throw my
pumpkins at the trick or treaters. (laugh) They really sound good.

> rinse well in a
> strainer and place in a large cookie sheet . I salt them and every 15
> minutes I turn them and add more salt until they are done. I know a lot of
> people are using different seasonings for them now but I like them with
> salt. I cant wait until they are done! I just love this time of year ;-)

Maybe I'll buy one of the ugly pumpkins at the store and use it for
the seeds.

nancy

My Pumpkin seeds are roasting in the oven as I type. I don't do anything
special to prepare them. I just clean off all stings, rinse well in a
strainer and place in a large cookie sheet . I salt them and every 15
minutes I turn them and add more salt until they are done. I know a lot of
people are using different seasonings for them now but I like them with
salt. I cant wait until they are done! I just love this time of year ;-)

peace,
Barbara

Z GIRL wrote:
>
> "Nancy Young" > wrote in message

> > > My Pumpkin seeds are roasting in the oven as I type. I don't do anything
> > > special to prepare them. I just clean off all stings,
> >
> > OMG! They have stings??? How scary is that, maybe I'll throw my
> > pumpkins at the trick or treaters. (laugh) They really sound good.

> Oh Crud, I even used my spell check . I read it way to fast before sending ,
> lol!

(laughing)

> Ok Nancy, don't be a Halloween scrooge, go get your pumpkins

This, as you well know, is not a plan. Going anywhere. If you think
I'm walking into town to get a pumpkin I can carry home by hand,
you are sorely mistaken.

> and make some
> pumpkin seeds and carve them out with a scary face and put it on your porch
> for all to see!!! We bought two so I would have a lot of seeds and so we
> would each have one to carve.;-) Jim has his Elvis mask and I have my Barbie
> eye mask( yes, I did say Barbie ) ready to go. Its actually kind of cute!
> My only question is how does a Elvis mask look on a HAM ?

I cannot think who would wrap a ham in plastic. No idea. None.

> btw, I roasted the pumpkin seeds at 450 for 45 minutes, turning every 15 and
> adding salt each time I turned then I turned them every 5 minutes until
> done.

Thank you for the recipe, I will have fun with it. After I get to
the post office Saturday morning when I will have a car.

nancy

"Nancy Young" > wrote in message
...

> I cannot think who would wrap a ham in plastic. No idea. None.
>

Now if you're talkin' cans...

Jack Danish

"Nancy Young" > wrote in message
...
> Z GIRL wrote:
> >
> > My Pumpkin seeds are roasting in the oven as I type. I don't do anything
> > special to prepare them. I just clean off all stings,
>
> OMG! They have stings??? How scary is that, maybe I'll throw my
> pumpkins at the trick or treaters. (laugh) They really sound good.
>
> > rinse well in a
> > strainer and place in a large cookie sheet . I salt them and every 15
> > minutes I turn them and add more salt until they are done. I know a lot
of
> > people are using different seasonings for them now but I like them with
> > salt. I cant wait until they are done! I just love this time of year ;-)
>
> Maybe I'll buy one of the ugly pumpkins at the store and use it for
> the seeds.
>
> nancy

Oh Crud, I even used my spell check . I read it way to fast before sending ,
lol!
Ok Nancy, don't be a Halloween scrooge, go get your pumpkins and make some
pumpkin seeds and carve them out with a scary face and put it on your porch
for all to see!!! We bought two so I would have a lot of seeds and so we
would each have one to carve.;-) Jim has his Elvis mask and I have my Barbie
eye mask( yes, I did say Barbie ) ready to go. Its actually kind of cute!
My only question is how does a Elvis mask look on a HAM ?
btw, I roasted the pumpkin seeds at 450 for 45 minutes, turning every 15 and
adding salt each time I turned then I turned them every 5 minutes until
done.

peace,
Barbara

On Wed, 19 Nov 2003 20:25:27 -0700, "Aria" >
wrote:

>Well, I made the pipian sauce. My husband kept spitting out the sauce saying
>that the shells were too tough. He hated it. I thought that it was ok, but
>honestly, nothing special. It wasn't even in the least bit spicy. I have a
>ton of leftovers. Are there pumpkin seeds that are already shelled? At any
>rate, it was a disappointment after all the work. Any suggestions?

What you want is shelled pumpkins seeds, often called 'pepitas'. See:

http://bulkfoods.com/beans_seeds.asp

You may be able to find them at health food stores or perhaps a
Mexican market.

Aria wrote:
>
> Well, I made the pipian sauce. My husband kept spitting out the sauce saying
> that the shells were too tough. He hated it. I thought that it was ok, but
> honestly, nothing special. It wasn't even in the least bit spicy. I have a
> ton of leftovers. Are there pumpkin seeds that are already shelled? At any
> rate, it was a disappointment after all the work. Any suggestions?
>
> Aria


Why didn't you just buy shelled pumpkin seeds?
They are widely available at nearly any grocery or health food store
in the area....

Post the recipe you used?

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

On Thu, 20 Nov 2003 11:33:22 -0600, Katra >
wrote:

>Aria wrote:
>>
>> Well, I made the pipian sauce. My husband kept spitting out the sauce saying
>> that the shells were too tough. He hated it. I thought that it was ok, but
>> honestly, nothing special. It wasn't even in the least bit spicy. I have a
>> ton of leftovers. Are there pumpkin seeds that are already shelled? At any
>> rate, it was a disappointment after all the work. Any suggestions?

>Why didn't you just buy shelled pumpkin seeds?
>They are widely available at nearly any grocery or health food store
>in the area....

I looked at several recipes on the web which simply specified
"pumpkin/squash seeds." However, they also mentioned "grinding" the
seeds, which probably means a finer end-product than whirring them in
a food processor for a bit. I would, nevertheless, use shelled seeds
(pepitas).

There seems to be a lot of other latitude in the recipes, too. Some
with just a couple of chiles for spice; some with cinnamon, anise,
sesame seeds, etc., etc.

Hark! I heard Frogleg > say:
> On Wed, 19 Nov 2003 20:25:27 -0700, "Aria" >
> wrote:
>
> >Well, I made the pipian sauce. My husband kept spitting out the sauce saying
> >that the shells were too tough. He hated it. I thought that it was ok, but
> >honestly, nothing special. It wasn't even in the least bit spicy. I have a
> >ton of leftovers. Are there pumpkin seeds that are already shelled? At any
> >rate, it was a disappointment after all the work. Any suggestions?
>
> What you want is shelled pumpkins seeds, often called 'pepitas'. See:
>
> http://bulkfoods.com/beans_seeds.asp
>
> You may be able to find them at health food stores or perhaps a
> Mexican market.

Oh yum, I love pumpkin seeds sauteed in butter, but hate trying to
chew the shell...


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

Frogleg wrote:
>
> On Thu, 20 Nov 2003 11:33:22 -0600, Katra >
> wrote:
>
> >Aria wrote:
> >>
> >> Well, I made the pipian sauce. My husband kept spitting out the sauce saying
> >> that the shells were too tough. He hated it. I thought that it was ok, but
> >> honestly, nothing special. It wasn't even in the least bit spicy. I have a
> >> ton of leftovers. Are there pumpkin seeds that are already shelled? At any
> >> rate, it was a disappointment after all the work. Any suggestions?
>
> >Why didn't you just buy shelled pumpkin seeds?
> >They are widely available at nearly any grocery or health food store
> >in the area....
>
> I looked at several recipes on the web which simply specified
> "pumpkin/squash seeds." However, they also mentioned "grinding" the
> seeds, which probably means a finer end-product than whirring them in
> a food processor for a bit. I would, nevertheless, use shelled seeds
> (pepitas).
>
> There seems to be a lot of other latitude in the recipes, too. Some
> with just a couple of chiles for spice; some with cinnamon, anise,
> sesame seeds, etc., etc.


That's why I was wondering about her recipe'... :-)
There is SO much you can do with herbs, spices and flavorings in sauces,
there is no need to end up with one that is bland.

For grinding some stuff, I have a small coffee grinder put aside to use
strictly for spices etc., and is _never_ used for coffee! Easier to use
and less messy than a food processor.

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

"Aria" > wrote in message
news:gPWub.11786$iS6.59@fed1read04...
> Well, I made the pipian sauce. My husband kept spitting out the sauce
saying
> that the shells were too tough. He hated it. I thought that it was ok, but
> honestly, nothing special. It wasn't even in the least bit spicy. I have a
> ton of leftovers. Are there pumpkin seeds that are already shelled? At any
> rate, it was a disappointment after all the work. Any suggestions?
>
> Aria

I don't know what recipe you used but the pumpkin seeds should have been
hulled, as others have pointed out. My favorite recipe is derived from Rick
Bayless' "Authentic Mexican". In addition to anchos Bayless adds canned
chipotles which add more heat. He also has a ritual of prep that works very
well for me on a wide variety of moles. Frying the chiles in fat; toasting
and "popping" the pepitas; using whole spices and grinding; pureeing the
ingredients then straining; sautéing the strained ingredients till
concentrated then simmering with home made broth.

Basically:
You fry stemmed, seeded and deveined ancho (dried poblano) chiles with a bit
of vegetable oil (or lard) over medium heat until lightly toasted then
remove chiles to a bowl and cover with boiling water (weighed down with a
plate) for 30 minutes. Sauté onion slices until almost brown then add
garlic cloves to the sauté pan and sauté for a few minutes more. Remove to
another large bowl and wipe out skillet. Reduce heat to medium low and add
pepitas (hulled pumpkin seeds) and heat for about 5 or so minutes until the
seeds "pop" and are lightly toasted. Place in bowl with garlic and onion
but reserve some for garnish. Grind spices (use whole spices for best
flavor) using a spice grinder (Bayless uses black peppercorns, allspice,
cinnamon and cloves) and add to the onion bowl. Add dried thyme, white
bread (diced, crustless), skinned roasted peanuts, canned chipotles (seeded
and chopped) and the drained chiles and puree in a food processor or blender
along with broth. This mixture should be very smooth. Strain this mixture
through a medium mesh sieve (I have a tamis that is medium mesh which speeds
up the straining process - I don't remember where I found this though) than
cook in a sauce pan over medium high heat for about 5 minutes until
concentrated. Add broth, reduce heat to medium low, cover and simmer for
about 1 hour. Correct seasoning with salt and sugar. Strain off excess
fat. Garnish with reserved pepitas and raw sweet onion rings.

I hope that this helps!

Kate