61.   Place the tenderloin on a rack in a shallow roasting pan.

62.   Put filled custard dishes in a large shallow pan with enough warm water to come halfway up the sides of the custards.

63.   Pour into a shallow pan and freeze uncovered.

64.   Remove the chicken pieces, reserving the marinade and onions, and place the chicken in a shallow pan.

65.   Remove the roast from the bag and place the meat and marinade in the baking dish or any shallow roasting pan.

66.   Remember that the baking time is likely to be shorter if you divide the batter between two pans or use a shallow pan.

67.   Remove wrapping and place meat in shallow pan, and add a small amount of wine.

68.   Salt and pepper the cavity, and put chicken on a rack in a shallow roasting pan.

69.   Spread pecans in a shallow pan.

70.   Sprinkle a thin layer of salt over the bottom of a shallow baking pan into which the fish just fits.