Recipe - Butchered Snake Bits With Barbecue Sauce

1 pack (10oz) rigatoni pasta
2 cn 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 cheesefilled 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 0679866930
Shared by Carolyn Shaw 1095
Posted to EATL Digest 04 Sep 96

Date: Wed, 4 Sep 1996 21:18:55 0500

From: LD Goss ldgoss@METRONET.COM