Allan and Barbara Roberts, owners of
The Ranch Wagon in Shavertown and Klassics Catering make piggy soup and chicken
For more information visit www.theranchwagon.com or klassiccatering.net
Piggy Soup (Serves 4 - 6) (Our take on stuffed cabbage rolls, made into soup!)
Ingredients for Piggy meat balls: (Preheat oven to 350 degrees)
1/ 4 pound ground pork
1/ 4 pound ground beef
3 tablespoons of cooked white rice reserved from 1 cup precooked rice
(1 cup cooked, white rice ahead to package directions, reserve 3 tablespoons for meatballs)
1 egg - beaten
1/ 2 tsp salt
1/8 tsp pepper
2/3 cups seasoned or Italian seasoned bread crumbs
Ingredients for soup:
1 cup of cooked, white rice
48 oz. chicken broth (College Inn or other)
3 cups tomato puree
1 cup V-8 vegetable juice
1/ 2 cup sweet, green relish
2 tbsp. brown sugar
1/ 4 cup apple cider vinegar
1/ 2 cup chopped onions
4 cups chopped cabbage
1/ 2 tsp salt
1/ 2 tsp pepper
Cooking Instructions: Combine pork, ground beef, egg, salt, pepper, 3 tbsp. cooked rice and bread crumbs in large bowl until thoroughly mixed. Roll into 1 oz. (mini) meatballs and bake on a greased baking sheet pan for 18 minutes. (Will yield approximately 35 mini meatballs). Remove from oven and set aside.
Next combine all soup ingredients and meatballs in large 6 quart pot with lid and cook on stove top on medium heat until ingredients come to a simmer. Reduce heat to low and continue on simmer until cabbage is soft. Stir frequently to keep from sticking. Serve with dinner rolls or Italian bread.
Chicken Marsala (serves 6 - 8)
8 chicken tenderloins cut in half. Pound to tenderize and dust in seasoned flour mixture: (2 cups flour and 1 tbsp each of salt & pepper) set aside.
1/ 2 cups sliced mushrooms, dusted in seasoned flour mixture
2 cloves chopped, fresh garlic
4 tbsp. olive oil
1 to 1 1/ 2 cups chicken broth
In a separate, small bowl combine 1 tsp each: salt, pepper, oregano, and granulated garlic.
1/ 4 cup Marsala wine
1/ 4 cup Chablis wine
Garnish: 2 tbsp chopped parsley
In large skillet, saut pan or cast iron skillet, melt olive oil and butter to a bubbly texture. Next add chicken tenderloins and sprinkle with the seasoning mixture (retaining 1/ 2 of mixture) and cook until golden brown on one side.
Turn chicken and sprinkle with remaining seasoning mixture and add fresh garlic, mushrooms and Chablis wine - cook until chicken is done.
Add chicken broth and cook until hot.
Finish with Marsala wine and chopped parsley.