The Ranch Wagon

Allan and Barbara Roberts, owners of The Ranch Wagon in Shavertown and Klassics Catering make piggy soup and chicken marsala.

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)

Ingredients:           

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.

Liquids:

1/ 4 cup Marsala wine

1/ 4 cup Chablis wine

Garnish: 2 tbsp chopped parsley

Cooking Instructions:

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.