Recipe by Bone Man
I sort of "graze" all day and, intermittently, through the night, especially if I'm reading. Since I'm retired, I don't have to worry about getting out of bed early in the morning, (life is good!). In any case, I like a little of this and a little of that and this combination requires a minimum of effort to prepare, representing my ideal "midnight snack". Hey, I'm a big guy (and getting bigger)! *.*
- 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, white
- 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)
Directions See How It's Made
- 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!).
- 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.
- Spread the peanut butter on the celery rib pieces and lay them on the platter.
- Put the sauerkraut and the salsa into two small ramekins, respectively. Place them on the platter along with with a spoon.
- Trim the mushroom stems at the bottom and then cut them in half. Place them on the platter along with remaining ingredients.
- 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!