Chilied Peanuts & Pumpkin Seeds

Halloween is over, time to make use of all those pumpkins!

2 Cups unsalted roasted peanuts
2 tbsp fresh lime juice
2 tsp chili powder (ancho, guajillo, arbol, etc)
1 tsp salt
1 cup hulled pumpkin seeds

1. Toss peanuts with lime juice until all are moistened. Sprinkle with chili powder; toss until nuts are evenly coated. Spread nuts in shallow layer on baking sheet; bake at 250 degrees until chili powder forms a light crust on the nuts, 20-30 minutes. Remove from oven; sprinkle generously with salt.

2. In large skillet over medium heat, toast pumpkin seeds. When one pops, stir constantly until all have popped from flat to round, about 5 minutes. Toss with peanuts, then transfer to a serving bowl.

Makes 3 cups.

Broccoli Casserole

2 Eggs, lightly beaten
1 can condensed cream of mushroom soup (10 3/4 oz)
1 medium onion, chopped
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
1/2 cup mayonnaise
2 tbs butter, melted
1 package frozen broccoli cuts, thawed (16 oz)
1 package frozen chopped broccoli, thawed (10 oz)
1/4 cup dry bread crumbs

In a large bowl, combine the first seven ingredients.
Fold in broccoli.
Transfer to a greased 1 1/2 quart baking dish.
Sprinkle with bread crumbs.
Cover and bake at 400 degrees for 30-35 minutes.

Yield: 8 servings