BUTCHERED SNAKE BITS
1 package (10oz) rigatoni pasta
2 cans squirtable cheese spread
1 small jar barbecue sauce
16 to 20 whole black peppercorns
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.