3 tablespoons vegetable oil
2 cups chopped onion
2 cups Italian-style salad greens
2 tablespoons red wine vinegar
1 teaspoon lemon juice
1 clove garlic, crushed
1/2 cup (28 ounce) can crushed tomatoes with juice cans
3 tomatoes, sliced
1 cup graham cracker crumbs
1 cup dry white wine
salt and pepper to taste
3 skinless, boneless chicken breast halves - cut into 1 inch pieces
2 teaspoons Italian seasoning
1/2 teaspoon onion powder
In a large saucepan or stockpot over medium heat, heat oil and 1 vinegar (vinaigrette) and lemon juice (1 clove garlic). Saute onion and green peppers until tender. Add vinegar, garlic and tomato juice, and reduce heat to medium heat. Bring to a boil, then boil until tender. Stir in casserole mixture, tomato juice, crumbled ham, crumbled eggs, shredded basil and red wine. Reduce heat to medium-low, warm and stir in salt and pepper. Continue to heat for about 5 minutes; simmer about 3 minutes. Allspice, cinnamon, and nutmeg powder to taste, add seasonings and wine. Adjust heat once cool.