Italian Christmas Dinner

Italian Christmas Chicken

8 large chicken breast halves
1 (8 ounce) bottle Italian dressing
1 (8 ounce) package fresh mushrooms
1/2 tsp oregano leaves, crushed
1 package Lipton Onion Soup Mix
4 large tomatoes, quartered
1 bay leaf

Place chicken, tomatoes and mushrooms in a 9x13 inch baking dish.
Combine dressing, soup mix, oregano and bay leaves.
Pour sauce over chicken and vegetables and bake 1-1 1/4 hours at 350 degrees F.



Xmas Italian Soda Recipe

non-flavored soda water
2 ounces Italian syrup, flavor of choice
whipped cream
1 ounce half-and-half or milk

Fill a glass with ice, add syrup, soda water and half-and-half or milk.
Stir to combine flavors.
Top with whipped cream if desired.



Cristmas Italian Relish

1 (8 ounce) jar mushrooms, sliced
1/2 tsp dried red pepper flakes
2/3 cup white wine vinegar
3/4 lb kalamata olives, drained,pitted (or other good olive)
1/4 cup red onions, minced
1 tbsp basil, chopped
1/4 cup green peppers
3 cloves garlic, minced
1/2 cup celery
salt and pepper
2 (14 ounce) cans artichoke hearts
1 tbsp oregano, chopped
2/3 cup extra virgin olive oil
1 tbsp marjoram, chopped
1 tsp sugar

Finely chop mushrooms, artichoke hearts, kalamata olives, green peppers, celery.
Bring remaing ingredients to a Boil Pour boiling liquid over chopped ingredients.
Refrigerate Best if made at least 24 hours before serving.
Will keep for a month in tightly covered jar.



Christmas Italian Potatoes for Dinner

salt
1 medium onion, thinly sliced
pepper
1/2 cup black olives, sliced
olive oil
3 large potatoes, cleaned,cut into wedges

Toss potatoes with oil and add to skillet on med heat.
When potatoes are cooked about halfway through, add onions and olives, cook until potatoes are cooked through and onions start to caramalize.
Season with salt and pepper.



Italian Beef

boneless beef chuck shoulder pot roast (3-4 lbs)
1 envelope Good Seasonings Italian salad dressing mix
1 jar pepperoncini peppers, drained (about 15 peppers)
1 can beef broth
1 can beer (any brand works well)

Put all ingredients in a roasting pan.
Cover and bake all afternoon at 300 F, or until beef shreds easily.
Can be shredded (using 2 forks) and left sitting in the juice for an hour to absorb the flavors.
Then served on buns.