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6 Rhodes Texas rolls, thawed but still cold
3-inch square aluminum foil
4 franks
8 currants or small raisins
1 egg, beaten
1 red licorice lace

Press 1 1/2 rolls together and roll them into a 15-inch snake, leaving one end a little thicker for the head. Using a knife and a toothpick, cut slashes and poke holes to decorate the body of the snake. On larger end of snake poke holes for the nose and slice a 1 1/2 inch opening for the mouth. Crinkle up aluminum foil and place in mouth to wedge it open during baking. Cut slashes across the tail section to resemble a rattle. Wrap snake around a frank and place on a baking sheet sprayed with non-stick cooking spray. Poke deep holes for eyes and press currants into them. Brush well with egg and let rise for 15 minutes. Bake at 350 degrees 15-20 minutes. Place on cooling rack and carefully remove foil. Poke a 3-inch piece of licorice into the throat. Cliip the end to make it look like a forked tongue.