We always buy a larger Pork Roast then we need so we’re sure to have enough leftovers to make a pile of these Nachos’. I hope you’re hungry…

• 1 large bag of tortilla chips
• 2-3 cups of shredded pork roast (You can use ground beef or pork but shredded roast is so much better)
• 1 large can of refried beans
• 1 large jar of HOT cheese dip
• 1 large jar hot or medium salsa
• 2 cups sour cream
• 2 cups of guacamole or dice avocado
• 2 cups sliced black olives
• 1 cup of sliced jalapenos (optional)

Now comes the fun part. Warm the meat, beans and cheese dip in separate containers. Pile a large amount of tortilla chips on a platter. Place the tasty shredded pork evenly over the chips. Drop teaspoons full of the beans over the meat. Try to get a good even covering. Then drizzle the cheese dip over the top.

Now put that platter in your microwave and get it all warmed up again. When it’s warm, pour the salsa evenly over the nachos. Drop teaspoons full of sour cream on top. Add the guacamole next and then the sliced olives. Place the jalapeno slices if you like them.

Give everyone a plate and a handful of napkins to serve him or herself from the platter or just pick a side and dig in, in my opinion, this is the only way to eat nachos.

If you have layered well, you’ll get a taste of each ingredient in every bite. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

• 1 8oz package of large Sea Shell pasta
• 1lb ground meat (I use beef but pork, chicken or turkey can be used)
• 1 26oz container of spaghetti sauce
• 2 eggs beaten well
• 1 cup parmesan cheese
• 2 cups grated mozzarella cheese
• 2 cups cottage cheese

    Preheat your oven to 375

Cook the pasta and drain it well. Cook the ground meat and drain off any excess fat. Add spaghetti sauce and simmer while you prepare the cheese mixture.

Mix the cheeses with the beaten eggs. Spray a deep baking pan with non-stick spray.

Cover the bottom of your pan with a small amount of sauce. Place half of the pasta shells in. Pour half of the cheese mixture on top of that followed by half the sauce. Layer again in the same order.

Bake for 45 minutes or until bubbly. Carefully remove from oven and sprinkle with more parmesan cheese. Place it back into the oven until its golden brown. Remove and let set 10-15 minutes before serving.

Enjoy with a loaf of your favorite homemade bread.

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

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Even though I know there are plenty of versions of this dinner online, I’m still going to give you ours. Cause I like it.  So here goes…

For the Chicken part:

• 1 Chicken – whole or cut up
• 2 tablespoons of cooking oil
• ½ onion – chopped fine
• ½ cup of celery – chopped fine
• 1 can cream of chicken soup – undiluted
• 3 tablespoons cornstarch
• salt to taste

Boil your chicken in a Dutch oven with enough water to cover. Cook until tender. While the chicken is cooking, sauté onions and celery in oil until the onion translucent and tender.

When your chicken is tender, remove to a platter to cool.

Add the soup to the broth whisking thoroughly to blend well. Add salt to taste and the onion and celery mixture. Bring it back to a boil then turn down and simmer until the celery is tender

Mix the cornstarch with enough cold water to be easily poured. Stirring constantly, slowly pour into simmering broth. Cook until the broth is clear. (Add more cornstarch and water if you don’t have a medium thick broth)

De-bone the chicken and discard the bones and skin. Add the chicken back to the broth. Bring to a boil again – drop dumplings on top. Cook as directed below.

For the Dumplings part:

• 2 cups flour
• 1 teaspoon salt
• 3 teaspoons baking powder
• 1 teaspoon dried parsley
• ¼ cup lard or shortening
• 1 cup or milk

Sift all the dry ingredients together. Cut in the lard or shortening until the mixture resembles the texture of cornmeal.

Add the milk; lightly mix with a fork just until the liquid is absorbed. NOTE: don’t over mix or your dumplings will be tough. (It’s ok if you still see a little of the dry ingredients, it will cook in the pot)

Drop by teaspoons full into the chicken and broth. Do not mix them in, let them float on top. Cook on low for 15 minutes. Cover with a tight lid and cook for another 15 minutes. NO PEEKING! Or your dumplings will be doughy.

Serve directly from the Dutch Oven. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

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