Butchered Snake Bits With Barbecue Sauce
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Butchered Snake Bits With Barbecue Sauce
  Snake    Sauces  
Last updated 6/12/2012 1:11:27 AM. Recipe ID 38940. Report a problem with this recipe.
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      Title: Butchered snake bits with barbecue sauce
      Yield: 1 Servings
      1 pk (10oz) rigatoni pasta
      2 cn Squirtable cheese spread
      1 sm Jar barbecue sauce
     16    To 20 whole black
      1    Carrot

  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 

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Recipe ID 38940 (Apr 03, 2005)

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