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From: Jill McQuown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: Friday - 02.28.2025 - Dinner Plans
Date: Thu, 6 Mar 2025 17:04:32 -0500
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In-Reply-To: <vq84jv$23idk$1@dont-email.me>

On 3/4/2025 7:07 PM, Carol wrote:
> dsi1 wrote:
> 
>> On Tue, 4 Mar 2025 15:59:30 +0000, Ed P wrote:
>>
>>> My wife had some baking recipes that called for margarine. They go
>>> back many years but supposedly, the texture of the finished product
>>> was better with it.  There were cookie type things, not a cake.
>>
>> That's entirely possible. The modern spreads might be another matter
>> since they're an emulsion of water and oil - more akin to mayonnaise.
>> I have seen recipes that use mayo instead of eggs and oil. That might
>> work pretty good although it might be a little more expensive.
> 
> I've seen lots.  One is the now classic 'Shake-n-bake' that uses
> ridiculous amounts of mayo, like 1/2 cup or more.  You just waste 90%
> of it to the trash. I just put a TB mayo on a plate then smear it on
> the meat (usually chicken) then dip in seasoned bread crumbs (or
> crushed corn flakes etc.).

That's odd.  I don't recall Shake N' Bake calling for mayonnaise.  Then 
again, I don't recall ever buying Shake N' Bake.  So I looked it up:

https://www.directionsforme.org/product/56390

The directions say to moisten the chicken pieces with water and put it 
in the shaker bag with 1 packet of the seasoning mix and shake until the 
chicken is coated.  No mention of mayo (or dipping/dredging).  I surmise 
you're referring to an oddball copycat recipe since the whole point of 
Shake N' Bake was to shake the chicken in a bag with the seasoning mix, 
no muss, no fuss.

Jill