Roasted Pumpkin Seeds

• 2 teaspoons melted butter
  
• 1 generous pinch of kosher salt
• 1 ½ cups raw pumpkin seeds

Clean seeds from pumpkins. Rinse and remove all pumpkin strings. Let dry thoroughly. Mix with melted butter and salt. Adjust the butter and salt depending on how many seeds you have to roast.
For seasoned seeds use various kinds of salt or spices.  If you like them spicy try Cajun or Chili season. If you like them sweet try a cinnamon sugar mixture.
Place in single layer on a cookie sheet. Bake in a preheated 300°F oven, stirring occasionally, for about 45 minutes or until golden brown.

Chinese Slaw

Salad:

• 1 package broccoli slaw or 1 package cole slaw.
• 1 pkg Ramen noodles (oriental)
• 1/2 cup sunflower seeds (unsalted)
• 1/2 cup slivered almonds
• 1 bunch scallions (chopped using some of the green)

Sauce:

• 1/2 cup olive oil
• 1 Tablespoon sesame oil (optional)
• 1/4 Cup sugar
• 3 Tablespoons Rice Vinegar (white vinegar is okay too)
• 1 package seasoning from Ramen noodle package.

Add 1 Tablespoon olive oil to a frying pan.
Toast crushed Ramen noodles with almonds in a frying pan, tossing often so the almonds don't burn, until golden brown.
Remove from heat.
Add sunflower seeds.
Cool. In a large bowl toss cole slaw and scallions.
Add cooled noodle mixture and toss.
Set aside
Whisk together sauce ingredients.Reserve.
Pour over salad and toss just before serving. (serves 4)

Honey Mustard Chicken Salad

• 3 cups chicken breasts cooked & diced
• 1/2 cup yellow mustard
• 1/2 cup mayonnaise or Miracle Whip
• 1/4 to 1/2 cup local honey
• 1/2 cup chopped roasted cashew nuts (optional)
• salt & pepper to taste

Mix mustard, mayonnaise and honey together, adjusting honey to taste.
Fold diced chicken into sauce until well blended.
Salt and pepper to taste.
Just before serving fold in cashew nuts until well blended.
Keep refrigerated.

**This also works well as a cracker spread, or filling for baked wonton wraps.
For wraps: Preheat oven to 350ºF.  Spray mini muffin pan with non stick cooking spray. Place 1 wonton wrapper in each muffin cup. The wrapper edges may extend beyond the muffin tin cup and may need to be folded slightly. Bake 15 - 20 minutes until edges are golden brown and filling is heated through.