*  Exported from  MasterCook  *

                Butchered Snake Bits With Barbecue Sauce

Recipe By     : Gross Grub by Cheryl Porter
Serving Size  : 1    Preparation Time :0:00
Categories    : Halloween

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      oz            Rigatoni pasta
   2                    Cans squirtable cheese spread
   1      sm            Jar barbecue sauce
  16                    Whole black peppercorns --
                        - up to 20
   1                    Carrot
                        Tools:
          lg            Saucepan
                        Colander
                        Platter
                        Carrot peeler
                        Knife
                        Toothpicks

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. Position tong

Sicko 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. Allow one or two sidewinders to
wriggle over the edge of y

Posted by: Carolyn Shaw, Oct 1995


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