West Linn Christmas Cinnamon Bear Picnic fun for New Year’s Eve

Croissant Sandwich
Veggie Kabob
Bag of mixed nuts
Tangerine
Mint Brownie
Cinnamon Bear
Candy Cane
Milk

Lemon Grilled Salmon from The West Linn Ward Cookbook

Sprinkle over:
1-1½ pound salmon fillet
¾ t. dill weed
½ t. lemon pepper
½ t. salt
½ t. garlic powder
Combine marinade and pour over salmon.
Marinade one hour, turning once.
Marinade
½ C. brown sugar
2-3 T. vegetable oil
3 T. chicken broth
3 T. soy sauce
3 T. chopped green onion
Drain marinade from salmon.
Place salmon in foil on grill.
Put on salmon:
1 small lemon sliced
2 onion slices, separated
Cover and grill over medium heat
15 -20 minutes.

Mandarin Almond Chicken from the West Linn Ward Cookbook

Shake together in a bag:
4-6 chicken breasts in
½ C. flour
¾ t. seasoning salt
Place in a 9 x 13 baking pan and drizzle 2 T. melted butter over top.
Bake at 350 degrees about 25 minutes.
Make sauce while chicken cooks.


Sauce
Combine:
1 ¼ C. orange juice
¼ C. brown sugar
¼ C. honey
1 T. corn starch
1 T. soy sauce
2 T. lemon juice
¼ t. ginger
1 11 oz. can mandarin oranges
Pour over top of chicken and continue 15 minutes until sauce is thick and bubbly.
Cook:
¼ C. sliced almonds in
1 T. butter until brown.
Sprinkle over chicken.
Serve over rice.

Good with a baked potato & green vegetable.