Butchered snake bits with barbecue sauce^

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