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Butchered Snake Bits With Barbecue Sauce




Source of Recipe


the web


List of Ingredients




1 Package rigatoni pasta -- (10oz)
2 Cans squirtable cheese spread
1 Small Jar barbecue sauce
16 Whole black peppercorns -- (16 to 20)
1 carrot

Recipe



Cook pasta according to directions on package. Rinse the
pasta in cold water.

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 tongues.