INGREDIENTS

INSTRUCTIONS

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 Posted to EAT-L Digest 04 Sep 96  Date:  
Wed, 4 Sep 1996 21:18:55 -0500  From:    LD Goss <ldgoss@METRONET.COM>

A Message from our Provider:

“You’re on this planet for a purpose. Find it.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 37
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 56.1mg
Potassium: 280.1mg
Carbohydrates: 8.8g
Fiber: 2.7g
Sugar: 3.8g
Protein: <1g