Butchered Snake Bits with Barbecue Sauce
Yield
1 batchPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
rigatoni pasta
|
*
|
| 2 | cans |
sharp cheddar cheese spread
squirtable |
*
|
| 1 | jar |
barbecue sauce
|
*
|
| 16-20 | whole |
black peppercorns
|
*
|
| 1 | each |
carrots
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
rigatoni pasta
|
*
|
| 2 | cans |
sharp cheddar cheese spread
squirtable |
*
|
| 1 | jar |
barbecue sauce
|
*
|
|
black peppercorns
|
*
|
||
| 1 | each |
carrots
|
|
Directions
Cook pasta according to package directions, rinse and drain.
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.
