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Roasted Pumpkin Seeds<br />
BY MADELEINE SMELTZER (AGRIBUSINESS)<br />
Ingredients<br />
A ripe pumpkin<br />
Oil<br />
1 tbs butter<br />
Directions<br />
Pick a ripe pumpkin. Cut around stem and remove top. Remove seeds<br />
and pulp with spoon, sort out seeds.<br />
Rinse seeds with cool water. Drizzle oil on seeds and spread on foillined<br />
covered pan.<br />
Roast in 325-degree oven for 10 minutes, turning frequently.<br />
Remove from oven and mix seeds with 1 tbs butter, then season to<br />
taste (sweet or savory)<br />
Red Stuff<br />
BY MEGHAN KEOGH (AGRIBUSINESS)<br />
Ingredients<br />
2 cans whole beets<br />
½ cup red wine vinegar<br />
1/3 cup sugar<br />
Approximately 2 oz horseradish<br />
Kielbasa sausage<br />
Directions<br />
Shred beets the add vinegar, sugar and horseradish together. Put in<br />
air-tight container and refrigerate for 3-4 hours. Slice up some kielbasa<br />
sausage and eat with the red stuff.<br />
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