By Bruce E. Stoker 2003
Bacon sizzling in the pan.
Caramel drizzled over flan.
Chunks of beef in chile sauce.
Dressing coated cabbage floss.
Cream cheese frosted carrot cake.
Extra malt in chocolate shake.
Powdered sugar on fried dough.
Pasta robed with alfredo.
Shrimp and fish, lightly battered.
Scrambled eggs, hot sauce splattered.
Salsa dips with heat to spare.
T-bone steak grilled medium rare.