Salsa Bagnat by Billy Jones

Like I promiced, now that you know how to make salsa, you now need to learn some ways to use it. Here is yet another recipe from my as yet unpublished BILLY'S WILD SALSA COOKBOOK, Tex-mex for Rednecks and the Adventures of the Wild Salsa Gang. Cooking is an adventure, cookbooks should be too.

Get a loaf day old French bread,
and cut it down the middle;
pull out all the insides,
an' tear 'em up real little.
Place the pieces in a bowl
with shredded mozzarella;
mix with salsa, stuff the loaf,
but don't go call your fella. (Not just yet)

Wrap the loaf in plastic wrap,
and stick it in the 'fridge.
Refrigerate it over night,
and tell your best friend Midge.
Cut in pieces, three or four,
or more but they'll be little.
Woof 'em down, burb out loud,
and then you rub your middle.

I bet ya'll Yankees don't even know what a Bagnat is; much less how you say it. See, ya'll ain't so smart after all. Ya'll probably even think you won the war, So for all you dumb Yankees, a Bagnet is pronounced ban-YAH, and it's French for soaked bread. Now the secret to really good Bagnet is to get the crustiest loaf of French bread you can find. As a friend of mine from Southern France used to say, Bon Gerno, Ya'll.

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Rhymer

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Salsa Bagnat
by Billy Jones (Age: 52)
copyright 12-28-2001

Age Rating: 7 to 127

Prose-n-Poetry.com

Salsa Bagnat by Billy Jones (Age: 52) copyright 12-28-2001 Age Rating: 7 to 127

Salsa Bagnat
by Billy Jones (Age: 52)
copyright 12-28-2001

Age Rating: 7 to 127