“Make ahead and have on hand”

3 cups corn flakes – crumbled up
1 cup wheat germ
½ cup sesame seeds
4 tsp. crushed, dried parsley flakes
1 T. paprika
2 tsp. salt
1 tsp. dry mustard
1 tsp. celery salt
1 tsp. onion salt
½ tsp. ground pepper

In a large bowl combine all ingredients. Combine with a fork until evenly mixed. Store in a 5-quart container, with a tight fitting lid. Label… Store in a cool dry place, up to 2 months. You can coat meat with 2 eggs and 1 tablespoon of milk or just plain ole’ water. Then coat with your Shake and Bake mixture, and bake as recommended.

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