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Butchered Snake Bits With Barbecue Sauce




Source of Recipe


Yum Yum


List of Ingredients




1 pk (10oz) rigatoni pasta
2 cn Squirtable cheese spread
1 sm Jar barbecue sauce
16 To 20 whole black
Peppercorns
1 Carrot
lg Saucepan
Colander
Platter
Carrot peeler
Knife
Toothpicks


Recipe



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.