Wash potatoes and quarter them.
Put them in a bowl of water to keep them wet.
Place 3 to 4 quarters in the bag of Shake 'n Bake. Shake and coat real well.
Place coated potatoes in a casserole dish.
Continue until all potatoes have been coated.
Place a pat of butter on each potato.
Sprinkle any leftover Shake 'n Bake on top of potatoes.
Bake at 375\u00b0 for 45 minutes to an hour or until potatoes are done.
Peel and quarter potatoes.
Shake in the Shake 'n Bake.
Place in casserole dish.
Cut oleo over potatoes.
Bake at 350\u00b0 for 45 minutes.
Dip potatoes in milk and coat with Shake 'n Bake mix.
Salt to taste.
Bake on cookie sheet that has 1/8-inch cooking oil.
Bake at 400\u00b0 for 30 minutes.
Turn 2 or 3 times.
Serve with sour cream or favorite dipping sauce.
Cut potatoes into 3/4-inch wedges; dip in butter and coat with Shake 'n Bake.
Place in buttered casserole dish.
Cover with foil and bake at 375\u00b0 until tender.
Peel potatoes and quarter them.
Dip potatoes in milk and place in bag with Shake 'n Bake; coat well.
Bake on a cookie sheet that has 1/8-inch oil on it.
Bake approximately for 30 minutes at 400\u00b0.
Turn several times.
Can be served with cheese sauce or sour cream.
Bread scallops in Shake 'N Bake.
Lay on cookie sheet.
Bake according to directions on package (about 20 minutes).
shallow dish combine the Shake N' Bake coating mix with dry breadcrumbs
Preheat oven to 350\u00b0F.
Place 1 pork chop at a time in bag, with 1/2 pouch of shake and bake for chicken.
Shake to coat the whole pork chop.
Place in a greased baking pan, 11x7\".
Take any leftover shake and bake that is in the bag and spread it over top the pork chops. This gives it extra coating.
Bake in preheated oven for 45-50 minutes.
Enjoy!
Quarter potatoes.
Coat potatoes and chicken with Shake 'n Bake.
Dot with margarine.
Bake at 350\u00b0 for 45 minutes or until chicken is tender.
Dip potatoes in milk and coat with Shake 'n Bake.
Salt to taste.
Bake on cookie sheet with 1/8-inch cooking oil.
Bake at 400\u00b0 for 30 minutes.
Turn 2 or 3 times.
Good with sour cream.
Preheat oven to 350.
Wash chicken pieces, and place in a 9x13\" baking pan.
Sprinkle all pieces with garlic powder.
Put a thick layer of mayonnaise on all chicken pieces. (I used about.
1/2 cup on the 2 wings, legs, thighs, and breasts).
Sprinkle lemon pepper and salt on top.
Sprinkle all chicken pieces with Shank N Bake for chicken. (I used about 1/2 of a pkt.).
Bake for 1 hr., or until juices run clear.
Melt margarine\tin large baking pan.
Cut potato wedges to approximately 1/2-inch thickness.
Place wedges in bag with Shake 'n Bake seasoning.\tShake until all potatoes are coated. Place in melted margarine.
Cover pan with foil.
Bake at 350\u00b0 for 45 minutes or until potatoes are done.
Clean potatoes with skins on and cut into wedge.
Place potato wedges in bowl of cold water.
Pour Shake 'n Bake into plastic bag and put potatoes a few at a time in bag to coat good.
Place well coated potatoes in large casserole dish and put pats of butter on top of potatoes.
Cook in 350\u00b0 oven for 1 hour.
Preheat oven to 375 degrees. Toss potatoes with dressing in microwave bowl. Microwave on high 7 min., stirring after 4 minute.
Spread chops with mustard. Coat with Shake n' Bake. Place in center of foil-lined 15x10x1 baking pan. Arrange potatoes around chops.
Bake 30 minute or until chops are cooked through (160F) and potatoes are tender.
o specified temp on the \"Shake 'n Bake for Pork\" box. (Mine says 425
Upon removal of stems and seeds, stuff with finely grated Monterey Jack cheese.
Make dough with Cheddar cheese, Bisquick and sausage (works best if you use your hands to make dough
stick together).
Pinch enough dough to wrap each stuffed pepper.
Roll in the Shake 'n Bake and place on cookie sheet.
Put in refrigerator for a few hours or overnight.
Bake at 425\u00b0 for 20 minutes.
Makes about 24.
If peppers are large, cut them to your preferred size.
inse and pat dry the pork chops. Then create a pocket
br>Place the box of Shake' N Bake into a large shallow dish
Drain sliced pineapple reserving juice; measure 1/4 cup juice. Add water to remaining juice to make 1 3/4 cups.
Set aside. Moisten pork chops with the 1/4 cup juice.
Empty Shake 'n Bake into plastic bag; mix ginger.
Shake pork chops until evenly coated.
Arrange pork chops in single layer in shallow baking dish; place 1 pineapple slice on each pork chop.
Dice remaining pineapple and set aside.
Bake pork chops at 425\u00b0 for 25 minutes.
Preheat oven to 400 degrees. Mix BBQ sauce and mustard in pie plate or shallow dish; set aside. Combine coating mix and garlic powder in separate pie plate or shallow dish.
Dip chicken in BBQ sauce mixture, then in coating mixture, turning over to evenly coat both sides. Place in single layer in foil-lined 15x10x1-inch baking pan. Discard any remaining coating mixture.
Bake 20 minutes or until chicken is cooked through.