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Shake-n-Bake Mix






3 cups corn flake crumbs
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parsley flakes -- crushed
1 tablespoon paprika
2 teaspoons sea salt
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon onion salt
1/2 teaspoon ground pepper


In a large bowl, combine all ingredients.
Combine with a fork until evenly mixed.
Pour into a 5-cup container with a tight-fitting lid. Seal container.
Store in a cool dry place.
Use within 2 months.
* Makes about 4 1/2 cups

To use: Pour mix into a large plastic food storage bag; set aside.
In a shallow bowl, beat 2 eggs and 1 tablespoon milk until blended.
Dip each piece of chicken, fish, or pork into egg mixture; drain briefly.
Place 2 to 3 pieces at a time in plastic bag, shaking until evenly coated.
Remove from bag; arrange on prepared baking sheet.
Bake as desired.



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