Description:

When you realise that one of your suet blocks has been pecked down to the size of a peanut and the Nuthatches are ganging up in pairs on the Woodpecker to move her off the last remaining crumbs of the other one, it's time to get innovating!

 

Ingredients:

One tub of lard.

The remaining seeds out of the hanging bird seed feeder.

A couple of handfuls of black sunflower seeds ~ everyone's preferred favourite.

Once you realise US lard is a little less solid than UK lard, you also need about 6 Tbs flour and roughly 1/3 box uncooked grits!

 

Directions:

Melt lard slowly in a 8" x 8" shallow pan. Thoroughly stir in the flour, then the seeds from the feeder and the black sunflower seeds. The sunflower seeds will float to the top; no matter.

Stir in a good amount of grits to thicken the mixture and help solidification later. (Why is US lard so soft??!) The sunflower seeds will not lie down! No matter!

Leave out overnight in the 25*F cold to allow to set. ('Freeze', even!)

Next morning, cut into four squares. Be careful of your fingers with the knife! It will be solid! Replenish the expired blocks and watch happily as peace and harmony among 'hatches and 'peckers are restored to Coexistence Camper.

(Don't forget to refill the hanging seed feeder... you don't want to upset the Chickadees...

 

 

 

 

 

 

 

Lemon Asparagus

The asparagus and lemon in this dish provide a great boost to the immune system. And the delicious flavours are a great way to welcome spring and take a sneak peak at summer!

Ingredients (Serves 4)

1 bunch asparagus (about 6-8 spears per person)

Juice & grated zest of 1 lemon

2 tablespoons olive oil

Handful fresh herbs (e.g. chives)

 

Method

1. Break off the woody ends of the asparagus. Hold an end of the asparagus in each hand and bend gently until it snaps. This removes the woody part, which is delicious in stocks or soups.

2. Wash well.

3. Steam the asparagus for 5-7 minutes, depending on its thickness, until softened but still with texture.

4. Mix the lemon juice, grated zest, olive oil and herbs. It's easiest done by shaking the ingredients in a jar.

5. Drain the asparagus and arrange on plates. Drizzle the dressing over the spears.

6. Season with salt and pepper, if wished. Serve immediately.

Time From Cupboard-To-Table 10 minutes

You can make this without the oil, but it's not as creamy.

 

Lemon Butter Courgettes

This is a delicious recipe for using early-season courgettes - packed with flavour.

Ingredients (Serves 4)

4 medium courgettes

Juice and grated zest of 1 lemon

30g butter

1 tablespoon olive oil (stops the butter from burning)

salt & pepper to taste

 

Method

1. Wash the courgettes and trim the stalk and the base.

2. Slice the courgettes about 1 ½ cm thick.

3. Gently melt the butter with the oil in a large frying pan, until it is just sizzling.

4. Sauté the courgettes, until golden. Note: you may need to do this in batches, keeping cooked batches warm as you sauté the next.

5. Return all the courgettes to the pan and add the lemon juice and zest. Mix well and gently reheat.

For a healthier option, miss out the butter, use half the oil and add the lemon juice at the beginning of cooking. This will give you more of a steamed courgette taste, which isn't quite as sweet and smooth, but is still lovely.

 

Lemon Hummus

 

Fresh lemon rind and juice really lifts this hummus recipe, as well as adding a useful does of vitamin C. The chickpeas and tahini give you a calcium boost and the garlic is great for your immune system. Just as well it tastes delicious, too!

Ingredients (Serves 4 as a side dish)

200g chickpeas, cooked

2 tablespoons tahini paste (sesame seed paste)

Juice and grated rind from 1 lemon

1 clove garlic

A few tablespoons extra water

Salt & pepper to taste

 

Method

1. Put the garlic, tahini grated lemon rind and lemon juice in a blender and blitz until smooth.

2. Add the chick peas with 2-3 tablespoons water and blitz again, to form a smooth paste. Add more water, a tablespoon at a time, until you reach the desired consistency.

Note: if you don't have a suitable blender, you can make this recipe by cooking the chickpeas until they are soft and then mashing them, but the texture is much coarser. Garnish with paprika before serving with a slice of lemon. 

Notes & Variations Delicious with pitta bread, crudités, or as a jacket potato topping.

 

 

Lemon Lentils

Lentils don't have to be boring... Adding lemon and optional spices to this dish perks it up and gives you an autumn evening boost.

Ingredients (Serves 4)

200g red lentils

1 large onion, peeled and finely chopped

2 cloves of garlic, peeled and crushed

Juice and rind of 1 lemon

15ml olive or sunflower oil

750ml vegetable stock

1 bay leaf

 

Method

1. Gently heat the oil in a large pan.Add the onions and garlic and stir to coat with the oil. Cover and saute for 5 minutes.

2. Add the lentils with 1/3 of the stock and the bay leaf. It will spit and hiss a bit, because the pan is hot. Stir well and simmer gently until most of the water has boiled off. Add the lemon juice & rind.

3. Then add half the remaining stock. Stir well and simmer again.

4. Keep going until the lentils are well cooked and mushy. Add more water if they start to dry out too much. Remove the bay leaf. Season with salt and pepper, if needed. Delicious served with rice and mango chutney.

Notes & Variations

Experiment with herbs and spices, to create your own "signature dish" with this one. You can keep it simple or jazz it up, depending what you fancy. One of our favourite variations is to add 1 tablespoon fresh coriander leaves, chopped, at the end of cooking.

 

Lemon Meringue Pie

 

Whilst the calorie content isn’t for the faint-hearted, it melts in your mouth and is a lovely treat.

Ingredients (Serves 6)

1 large tin of condensed milk

Juice and grated rind of 2 lemons

2 eggs

2 level teaspoons of cream of tartar

2 oz castor sugar

1 pasty case 8"-9" or enough shortcrust pastry to line an 8 inch flan tin

 

Method

1. Mix together the condensed milk and lemon juice and rind with the egg yolks and cream of tartar.

2. Roll out the pastry to line a flan tin or use a ready-prepared pastry case.

3. Pour this mixture into baked pastry case.

4. Beat the egg whites until they form soft peaks, fold in the sugar and the cream of tartar.

5. Pile on top of the pie, making sure you seal the edges of the pastry with the meringue.

6. Bake until set in a cool oven (Gas Mark 2 or 100 degrees C) for an hour or so.

 Notes & Variations on Lemon Meringue Pie

If you don't want to use the merringue topping, just miss it out - the recipe then makes a lemon tart.

 

 

Lemon Kiss Cookies

Delicious lemon cookie with surprise chocolate kiss inside.

 

Ingredients

* 1 1/2 cups butter

* 3/4 cup sugar

* 3 tablespoons lemon juice

* 2 3/4 cups flour

* 1 1/2 cups almonds, chopped

* 1 (14 ounce) package milk chocolate candy kisses

* powdered sugar

* 1 tablespoon shortening

* 1/2 cup chocolate chips

 

Directions

1. In large bowl beat butter, sugar and lemon juice until light and fluffy.

2. Add flour and almonds; beat at slow speed until well mixed.

3. Cover; refrigerate at least 1 hour for easier handling.

4. Heat oven to 375°F.

5. Shape a tablespoon full of dough around each chocolate kiss, covering it completely.

6. Roll in hand to form ball.

7. Place on ungreased cookie sheet and bake for 8-12 minutes or until set and the edges are lightly, golden brown.

8. After removing from oven allow to partially cool on baking sheet until firm enough to lift (about 10 minutes) then cool on racks completely.

9. Lightly dust cookies with powdered sugar.

10. In small pan, melt chocolate chips and shortening; stir until smooth.

11. Drizzle over each cookie. Makes 1 large batch.

 

Lemon & Cranberry Biscotti With a Hint of Cardamom

Crunchie, Tart, Sweet,and good! Makes 2 1/2 dozen.

 

Ingredients

* 2 3/4 cups all-purpose flour

* 1 cup sugar

* 1/2 teaspoon ground cardamom

* 2 teaspoons baking powder

* 1 tablespoon grated fresh lemon rind

* 1 tablespoon fresh lemon juice

* 1 tablespoon lemon extract

* 1 tablespoon vegetable oil

* 3 large eggs

* 1/4 cup dried cranberries

* cooking spray

* 2/3 cup powdered sugar

* 1 tablespoon fresh lemon juice

* 3-5 drops yellow food coloring

 

Directions

1 Preheat oven to 350°.

2 Lightly spoon flour into dry measuring cups; level with a knife.

3 Combine flour, sugar,cardamom and baking powder in a large bowl.

4 Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, mix in cranberries stirring until well-blended (dough will be dry and crumbly).

5 Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times.

6 Divide dough in half.

7 Shape each portion into an 8-inch-long roll.

8 Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

9 Bake at 350° for 30 minutes.

10 Remove the rolls from baking sheet; cool for 10 minutes on a wire rack.

11 Cut each roll diagonally into 15 (1/2-inch) slices.

12 Place the slices, cut sides down, on baking sheet.

13 Reduce oven temperature to 325° bake for 10 minutes.

14 Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool).

15 Remove from baking sheet, and cool completely on wire rack.

16 Combine 1 tablespoon lemon juice, yellow food coloring and powdered sugar, and drizzle over the biscotti.

 

 

See how I listen to your woes David?

 

 

 

 

 

 

For when @meatloafpriest et al come for dinner.

 

PREPARING ARMADILLO

The armadillo is edible and very tasty. These mammals weigh from 8 to 17 pounds. You should skin and dress an armadillo as soon as possible. The easiest method is to skin from the underside to split the skin from the neck most the way down to the tail, best be careful not to puncture the abdominal cavity. You'll need a sharp knife.

Peel the animal out as you would a squirrel or rabbit. Remove all fat from under the front and back legs and wash meat thoroughly. After meat is cleaned completely, cut into quarters.

 

~*~

 

Dave's Mexican Armadillo Casserole Submitted by Dan Jones.

~ 1 lb ground armadillo

~ 1 medium onion, chopped

~ 1/4 cup fresh chopped cilantro

~ 1 tsp cumin

~ 2 tbsp ground chili pepper

~ 2 cans diced green chilies

~ 1 can diced tomatoes

~ 1 can corn, drained

~ 1 cup diced zucchini

~ 2 cups shredded pepper-jack cheese

~ 1 box Jiffy cornbread mix

 

In a skillet, add the meat, onions and cilantro. Season with the cumin and chili pepper. Cook until brown. Drain fat if any.

Stir in the green chilies, tomatoes, corn and zucchini. Pour into a casserole dish. Sprinkle on the cheese.

Prepare cornbread batter according to package. Pour over top of cheese. Bake at 350 degrees for 50 - 60 minutes or until cornbread is golden brown.

Serve and enjoy.

 

~*~

BAKED ARMADILLO

1 armadillo (or more if you have a crowd), removed from shell

Salt Pepper

Chunks of apple & pineapple (about 1 1/2 c. each)

1/2 c. butter

 

An armadillo produces a lot of meat. The smaller ones are best for frying; the older ones need to be cooked slowly for a long time to ensure tenderness.

After cutting carcass out of the shell, thoroughly wash meat. Salt and pepper armadillo. Stuff with chunks of apple and pineapple.

Coat with butter and wrap in foil and place in roasting pan. Bake in a 325 degree oven until internal temperature reaches 180 degrees. Allow 30-45 minutes per pound. Allow 1/3 pound of meat per serving.

 

~*~

 

Hickory Smoked Armadillo Submitted by Shawn Burney.

~ 1 armadillo, cleaned and skinned

~ salt ~ pepper

~ your favorite seasoning, optional

~ your favorite bbq sauce, optional

 

Trim off as much fat as possible from armadillo. Salt and pepper to taste. Sprinkle on your favorite seasoning to taste.

When charcoal is ready, add damp hickory chunks and place whole armadillo on rack. Close lid. Let brown on all sides.

When browned, wrap in foil and place back on grill for about 2 hours. When done, trim meat from bones and add bbq sauce for a great sandwich.

Serve and Enjoy!

 

~*~

 

Bar-B-Q'd Armadillo

~ 1 armadillo

~ bacon grease

~ 1 cup butter

~ 1/2 cup ketchup

~ 1/2 cup grated onion

~ 2 tbsp mustard

~ tabasco to taste OR use your favorite BBQ sauce

 

In a sauce pan, combine the butter, ketchup, onion, mustard and tabasco. Heat over low heat until the butter is melted. Stir occasionally.

Rub bacon grease into the armadillo. Grill over a hot fire for 5 minutes. Reduce the fire by half. Baste the meat with the sauce until done.

Armadillo is cooked like pork. Serve and Enjoy!

(Does that mean it cooks like you'd cook pork, or cooks as in tastes like pork?? - Mouse)

 

~*~

 

And finally, for the more discerning palates among us....

 

Armadillo in Cream Sauce

Two lbs. armadillo meat

One 1/4 cups dry white wine

1/2 cup oil

2 garlic cloves, crushed (optional)

1/4 cup butter

Salt and pepper to taste

1/2 tsp. thyme

1/2 tsp. rosemary

1 med. onion, sliced thin

1 armadillo, cleaned and cut into serving pieces

1 1/4 cups light cream

1 tbsp. cornstarch

 

Mix all ingredients of marinade and add armadillo. Marinate about 8 hrs., turning meat occasionally.

Remove armadillo and reserve marinade. Melt butter in deep skillet and brown armadillo pieces. Pour in marinade and bring to a boil.

Stir in seasoning, cover and simmer until tender (about 1 - 1 1/4 hours.)

Remove skillet from the fire and place armadillo pieces on a warmed platter. Mix mustard and cornstarch, then mix in cream.

Return skillet to low heat and stir in this mixture a little at a time. Stir sauce until hot, but not boiling, and thickened. Pour sauce over armadillo.

Serve with steamed rice.

 

TA~DA!!

 

 

 

 

"Jack Daniel's Old Time Barbeque Cook Book", by Vince Staten Before I sold my best recipe book on Ebay *sobs quietly*, I did think to scan a few of my favourite pages.

And thanks to the power of cropping, all the ones which scanned tiny have now been magically enlarged to a decent reading size. Yayyyy!

 

 

I can personally vouch for the "Jack's Whiskey Bread", the "Lynchburg Checker Club Chocolate Chip Pie", and the "Jack's Spice Cake".

If anyone tries any of these recipes out, let me know what you think!

 

 

 

I've been a busy kitchen mouse today, trying out a couple of new recipes which have been hanging around for a while, waiting for an opportunity to come out and express themselves. The first is a quick and easy soup for summer, and the second is the basil icecream I've been itching to get at for days!

 

Summer Minestrone

Boil about a litre of water and throw in ~

A vegetable stock cube,

Half a courgette, sliced lengthways into quarters and these sliced thinly,

A couple of handfuls of defrosted garden peas out of the freezer,

The same of defrosted green beans,

The same of small pasta shapes. Cook the whole lot until the pasta is tender. Yum yum.

 

 

This is the one I've been waiting for!! Basil Icecream You will need ~

25g fresh basil leaves and stalks.

90g caster sugar.

3 medium egg yolks.

300ml Gold Top milk.

284ml pot of double cream.

1) Whiz the basil and sugar in a food processor until the basil is finely chopped and the sugar turns bright green. (I don't own a food processor, and anyway, chopping boards and big knives are kind of fun.

 

2) Whisk in the egg yolks until the mixture is thick and creamy.

3) Warm the milk in a pan until tepid, then whisk into the mixture. Strain mixture back into the pan and cook over a low heat, stirring until thick enough to coat the back of a wooden spoon.

 

Don't let it boil! Pour into a chilled bowl and leave to cool.

4) Whip cream and fold into the cold mixture. (No photos of this, although the peaks did look impressive ~ my arms were too bloody tired to even pick the camera up, never mind actually use it! )

Freeze in a shallow tub until half frozen, take out and stir well, then return to the freezer until solid.

5) Transfer to the fridge for 10 minutes to soften a bit before serving.

 

I'm eating a bowlful now, as I type, and it's delicious! I used double the amount of basil because I'm a bit partial, and reckon that next time I'll use just half the amount of sugar ~ it's just a tad sweet. But I'm more than happy with it.

Any offers of help with the washing up? I'll let you lick the bowls.... ;P

 

 

 

 

 

 

 

As well as screaming at rats and taking photos of pretty silver things in the sky, I actually did a load of food stuff in the kitchen yesterday when I got home from work. Yayy!

I plonked Shane on top of the washing machine (his regular vantage point so he can hear what's going on), and made three things.

(Pearl, I didn't have enough salt to 'brine' the potatoes properly for your recipe, so I'll be making that on Sunday after I buy some more. It looks too good to not do it properly!)

First up, 'Crushed New Potatoes with Turmeric Cream'. Though, because I had no turmeric either, it's actually 'Crushed New Potatoes with Ground Cumin and Black Onion Seed Cream', with a spring onion (scallion) sliced in for good measure. *Drools a bit*

 

1) Heat oven to 200C/fan 180C/gas 6. Cook potatoes in a large pan of water for 6~8 minutes until just cooked. Drain well, place in a single layer in a shallow ovenproof dish, and lightly crush the back of each spud with a fork. Cool slightly.

2) Meanwhile, heat a large pan and add the turmeric/cumin & onion seeds/whatever spice you fancy! (Says Mouse Toast over a low heat for 30 seconds. Add the cream (350mls/12 fl.oz), bring to the boil, and simmer for one minute.

3) Allow to cool. Stir in a massive handful of chopped parsley and the sliced spring onion, and pour over the potatoes. Bake for 35~40 minutes until bubbling. Serve immediately. (Or allow to cool, cover and refridgerate, and keep your hands away from it 'cos it's for dinner at work the next day!) More to come..... >

 

While that was in the oven, I made Pesto. Shane got me into this in a big way when he was over here in February, and this was the second lot I've made since then.

Instead of using my blender/liquidiser thing that takes forever 'cos I have to keep stopping it and dragging all the stuck leaves from around the blades, I did it totally by hand with a pestle and mortar. *Polishes halo for a second time in as many days*

The amount of each ingredient is pretty much 'as you like it', plus I've thrown the packets in the bin and can't remember the sizes.

One big packet of pine nuts.

2 bags of fresh basil.

3 fat cloves of garlic.

1 green chilli. (Not the really hot, skinny ones unless you like it that hot!)

Olive oil.

It was basically a case of grinding everything up in the mortar with the pestle (or the other way around??). I started with the nuts, put them in a bowl, then added a little of it to small amounts of ripped basil leaves to give something to pound against. Then the garlic and chilli, and finally just stirred in enough olive oil to sort of bind it all together without being sloppy. It keeps for ages in a sealed tub in the fridge, but doesn't usually last long....

 

Finally, here's what I actually made to eat then, for tea. Prawn, Ginger and Pak Choi Noodle Soup ~ truly delicious! Nice and light when the weather's hot, but with enough kick from the ginger to wake your mouth up.

The Ingredients ~

What I did with them ~ Boil a big pan of water (1.5 liters). Throw in a couple of stock cubes (I used 1 veggie and 1 chicken), and a packet of dried noodles. ('Ramen' noodles, Shane tells me you guys in the States call them). Slice up a couple of pak choi, and peel & slice thinly a big lump of fresh ginger (that thing that looks like a mini banana is the amount I used. Throw a packet of cooked King Prawns into the pot, along with the pak choi and ginger, and let it all bubble away for a couple of minutes 'til the pak choi softens but the prawns don't end up like leather. And this is what you get at the end!

Yummy yummy yummy.

 

 

 

 

 

 

For anyone who hasn't seen The Hairy Bikers on the telly, this is going to be a treat! I love these guys ~ they're the best cooks on the box, and so full of life and fun that I challenge anyone to not like them.

This clip is one of their best ~ filmed in Bury Market, where they extol the virtues of black pudding. Watch out in about the 6th minute, for the description of lime & lemon marmalade ~ priceless!!

 

And some of the out~takes, just for an extra giggle!

 

"The Hairy Bikers' Cookbook is produced by John Stroud (My Hero) and Vikram Jayanti (When We Were Kings). It is a Big Bear Films/VixPix Films Production for BBC TWO."

I know you'll all want to rush off and learn more about Si and Dave, hehe! So here's the link to their official website. It's boss!

http://www.hairybikers.com/

 

 

 

 

 

 

Servings: 2 x 8 ounce jars.

 

Description:

 

This is just delicious! Obviously you need to like figs or you'll hate it.

I made some for my mate Sara for Christmas and she loved it ~ I think she's on her 3rd or 4th batch that she's made herself since then.

It's so easy! I never knew you could make jam in the microwave, but this proves that not only can you, but it works out great, too.

For us Brits, there are a couple of pointers to remember ~ One US pint is 16 fluid ounces; one UK pint is 20 fluid ounces. (US and UK fluid ounces are also different, but not by enough to worry about.)

Americans measure many ingredients by the cup; one cup is 8 fluid ounces.

This jam goes great with strong cheese, as a kind of dip...

(Don't pull faces! Cheese and jam are a staple diet in the Mouse House! )

Equally good spread on toast. Or as a topping for icecream. Or eaten as it is with a spoon. Or... or.... or.....

 

 

Ingredients:

1 1/2 cups diced fresh figs (6-10 figs, depending on the size of the figs)

1/2 cup seeded, peeled orange, diced

1 1/2 cups of sugar (reduce if you want, though it won't set as well)

1 1/2 teaspoons grated orange peel

3 Tbsp lemon juice

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon cinnamon

1/2 teaspoon butter

 

 

Directions:

1) Place the ingredients in a large ceramic or glass bowl or casserole (we use a 2-quart pyrex measuring cup), stir to combine, let sit for 30 minutes for the fruit to macerate in the sugar.

2) Place in microwave. You will cook the fruit mixture on the high setting for approximately 15 minutes. As soon as the mixture starts to boil, after about 6 to 8 minutes, stop the cooking and stir. Continue cooking and stir every few minutes. At about 13 minutes the mixture should start to get viscous. If you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your finger tip to see how thick it is. If it is runny, cook it a couple minutes more. You can also check by seeing how the jam runs off of a spoon. If it seems to firm up a bit as it drips, it's done. If you use a large pyrex measuring cup as we have done here, you can see that you start with close to 3 cups of liquid. You want to boil it down to 2 cups.

3) Pour out the jam into jars, leaving 1/4-inch of headroom from the top of the jars. If you want to keep your jam in a cupboard, then use sterilized jars (heat them in the oven at 200°F for 10 minutes). If you plan to eat up quickly and will keep them in the refrigerator, regular clean jars will do.

 

 

 

 

 

 

First of all, many thanks to Kerry for telling me how to get this Recipe section up and running!

I love my grub, and it was irking me that, apart from blogging about food now and then,

I couldn't just put my favourites into their own file. So cheers Kerry!

This first one is to recognise the fact that it's International Year of the Potato, a celebration close to my own heart. *wink*

It's hearty and filling, and great for kids, too, as well as adults.

And at the end of the day, who can resist potatoes?!

 

Ingredients:

800 g (1 3/4 lb) potatoes

100 g (4 oz) rindless streaky bacon

225 g (8 oz) onions

1 tablespoon paprika salt

generous pinch of cayenne

300 ml (1 3/4 pint) meat stock

2 teaspoons caraway seeds

150 ml (1/4 pint) pint soured cream

 

 

Directions:

 

1. Peel, wash and cube the potatoes. Finely chop the bacon and fry it in a large frying pan until crisp. Chop the onions and fry them in the bacon fat until golden. Add the potato, season with paprika, salt and cayenne and fry for a few minutes, stirring continuously.

2. Heat the stock and add it to the potatoes with the caraway seeds. Cook over a low heat for 20-25 minutes. Stir in the soured cream and season liberally to taste. New potatoes can be substituted for the old ones in this recipe. Select small, even-sized potatoes and scrub or scrape them before cooking whole, as above.

 

 

 

 

 

 

 

 

For @foodhog

I used butternut squash seeds and it's absolutely yummy!

You need to keep an eye on them while they're cooking because the sugar

can caramelize (and burn!) suddenly if you forget about them, which I did with my second batch. Oops.

 

 Ingredients

2 cups pumpkin seeds, rinsed and dried

2 tablespoons butter, melted

1 teaspoon salt

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

2 drops hot pepper sauce(or as much as you feel adventurous with

 

Directions

 

Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.

Stir together the pumpkin seeds and butter in a bowl.

Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir.

Spread the seeds in a single layer on the baking pan. Bake in preheated oven until crispy, about 45 minutes.