Dis is a delightful dish. It is so easy to fix,
I garontee!
| 4 stay-fresh bags saltine crackers | 1 cup chopped celery |
| 1 cup chopped onions | 1 cup sweet relish or chopped sweet pickles, drained |
| 1 cup dill relish or chopped dill pickles, drained | 1 tablespoon horseradish sauce |
| 6 large hard-boiled eggs, chopped | Justin Wilson’s Pepper Sauce to taste |
| 1 tablespoon Worcestershire sauce | 1 cup pimiento-stuffed olives, drained and chopped, or as much as you like |
| 1 cup pitted black olives, drained and chopped | 1 cup chopped green onions |
| Enough mayonnaise to achieve the consistency you like |
Crumble the crackers and mix together well with all
the other ingredients in a large mixing bowl. If you serve the next day,
you might have to add more mayonnaise because the crackers drink up all
those tasty juices.