Snake Bits With Barbecue Sauce (Pasta)
1 package (10 ounce) - Rigatoni pasta
2 cans - “Squirtable” cheese spread
1 small jar - Barbecue sauce
16 to 20 - Whole black peppercorns
1 - Carrot
Cook pasta in boiling water, drain, rinse in cold water and drain again.
To make snakes, cover one end of the rigatoni with your finger (to prevent leakage) and 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.
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.