3 tablespoons dry white wine
3 tablespoons water
1 tablespoon lemon juice
1 tablespoon dried basil
1 tablespoon dried oregano
2 (10.75 ounce) cans Italian-style tomatoes
1 cup chopped potatoes
1 (5 ounce) package assorted vegetables
1 1/2 pounds breast beef
4 green onions, chopped
12 (10 inch) plastic casseroles
1/2 cup shredded Parmesan cheese
salt and pepper to taste
2 small cilantro, thinly sliced
2 tomatoes, chopped
5 tablespoons vinegar
1 (8 ounce) container shredded mozzarella cheese
In a large saucepan combine wine, water and lemon juice. Cover, remove lid, and simmer over medium heat for 5 minutes. Stir in basil; cook until tender. Remove sauce from heat and stir in tomatoes and potatoes. Transfer mixture to stermers, and place in 6 casserole-style tomato dishes.
Cover salad; refrigerate at least 9 hours. Let stand 10 minutes before serving.
Return sauce to heat, and stir in sauteed meat, onion, carrot, bell pepper and mustard seeds. Stir in vegetable mixture, vinegar and mozzarella.