1 (6 ounce) can butter flavored balsamic vinegar
1 large onion, chopped
1 medium lettuce, sliced
1 medium tomato, cut in quarter
1 medium chopped onion
1 cup minced celery
2 cups water
2 (14 ounce) cans chicken broth
2 cups sifted all-purpose flour
10 teaspoons dijon mustard
1 teaspoon curry powder
1 tablespoon Worcestershire sauce
1 tablespoon salt
Heat butter flavored vinegar and oil in a large skillet over medium heat. Add onion and lettuce, and saute for 5 minutes each. Add tomato and onion and saute for another 5 minutes.
Add balsamic vinegar, water, chicken broth, flour, mustard, curry powder, and Worcestershire sauce to skillet, stirring well. Add salt. Spread mixture over the bottom of separate serving dishes. Top with casserole or chicken mole.