Appalachian Tapas, (Midnight Snack!)

• saltine crackers↗25

  25

• bread and butter pickles↗1⁄3 cup
• American cheese (or Velveeta)↗3 slices
• swiss cheese↗2 slices
• slice bologna, thick-sliced↗1
• green olives, stuffed with pimientos↗8
• celery rib, cut into three pieces↗1
• carrot, peeled and cut into 3 pieces↗1
• peanut butter↗3 tablespoons
• tortilla chips, white1 cup
• fresh mushrooms↗4
• salsa1⁄3 cup
• sauerkraut, cold (I use either Vlassic or Snowfloss brands)↗1⁄3 cup
• chicken drumstick, fried, cold (optional)↗1

Step-by-step instructions

1. 1

   On a large platter, fold a single paper towel into ¼ of its original size and lay the pickles and the olives out on it. (If you don’t do this, they’ll drain juice and make your saltines soggy!).

2. 2

   Make a tic-tac-toe cut on the bologna slice so that the individual pieces will fit on a saltine. Then, cut the cheese slices into quarters so that they, too, will fit on a cracker. Lay them out on the platter on a small piece of wax paper.

3. 3

   Spread the peanut butter on the celery rib pieces and lay them on the platter.

4. 4

   Put the sauerkraut and the salsa into two small ramekins, respectively. Place them on the platter along with with a spoon.

5. 5

   Trim the mushroom stems at the bottom and then cut them in half. Place them on the platter along with remaining ingredients.

6. 6

   NOTE: I always take this to bed at about midnight or one in the morning and munch away while reading (my wife heads for the other bedroom *.*). I like to chase it down with either a big glass of milk or some iced apple juice. An awesome snack!