Appalachian Tapas, (midnight Snack!)

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 25 saltine crackers
• 1/3 cup bread and butter pickles
• 3 slices american cheese (or velveeta)
• 2 slices swiss cheese
• 1 slice bologna, thick-sliced
• 8 green olives, stuffed with pimientos
• 1 celery rib, cut into three pieces
• 1 carrot, peeled and cut into 3 pieces
• 3 tablespoons peanut butter
• 1 cup tortilla chips,
• 4 fresh mushrooms
• 1/3 cup salsa
• 1/3 cup sauerkraut, cold (i use either vlassic or snowfloss brands)
• 1 chicken drumstick, fried, cold (optional)

Recipe

• 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 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 spread the peanut butter on the celery rib pieces and lay them on the platter.
• 4 put the sauerkraut and the salsa into two small ramekins, respectively. place them on the platter along with with a spoon.
• 5 trim the mushroom stems at the bottom and then cut them in half. place them on the platter along with remaining ingredients.
• 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!