Appalachian Tapas, (Midnight Snack!) - cooking recipe

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, 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)

Preparation

On a large platter, fold a single paper towel into 1/4 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!