Butchered snake bits with barbecue sauce^

 
                 Butchered Snake Bits With Barbecue Sauce^
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Halloween
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       (10oz) rigatoni pasta
    2      cans          Squirtable cheese spread
    1      small         Jar barbecue sauce
   16                    To 20 whole black
                         Peppercorns
    1                    Carrot
                         -----TOOLS-----
 
 lg Saucepan Colander Platter Carrot peeler Knife Toothpicks
  With an adult's help, cook pasta according to directions on package. Carefully
 drain the cooked pasta through a colander over the sink. Rinse the pasta in
cold
 water and drain again.
 
  To make snakes: Covering one end of the rigatoni with your finger (to prevent
 leakage), carefully fill each piece of pasta with cheese spread. Place six to
 eight cheese-filled rigatonis end to end on a serving platter, in a
 realistically curvy snake shape
  Using a toothpick, spread lines of barbecue sauce along the top of each snake
 for markings. To form heads, use barbecue sauce to glue two black peppercorn
 eyes onto the end opposite the tail of each snake.
 
  Wash, dry and carefully peel skin off carrot. When completely clean of skin,
 make one more peeling for each snake you have formed. At the narrow end of each
 peel, carefully cut out a long, thin triangle. These are your snakes forked
 tongues. Position tong
   Sicko serving suggestion: Assemble two or three snakes lying on their backs,
 as
 if they died in agony! Belly up snakes have no markings drawn on them, as snake
 bellies are generally a solid color. Allow one or two sidewinders to wriggle
 over the edge of y
  From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
  Shared by Carolyn Shaw 10-95
 
                    - - - - - - - - - - - - - - - - - -