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

-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 From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95