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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

 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.


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