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WWW.BRUCEFOODS.COM NEWSLETTER VOLUME 1 ISSUE 1
Hello all, and welcome to the first installation of the Bruce Foods Web
Letter. My name is Norm Brown, and I will be giving you the inside scoop on
all the great new stuff happening here at www.brucefoods.com. This month we'll
talk about how Cajun Injector is heating up with our new Holiday Marinade
Kit. We will also talk about Food & Wine magazines rating of Louisiana
GoldŽ as one of the THREE best tasting hot sauce in the WORLD! We will
finish with Mexene Chili powder's support for all the "CHILIHEADS" at the
Terlingua International Chili Championship. So let's get to it!
Holiday Marinade Kit shakes up the kitchen and injects life into
home-cooking!
The best way to get the family together is to have something cooking in the
kitchen. Bring everyone to the table with the Cajun InjectorŽ Holiday
Marinade Kit, and add something special to your holiday festivities. It
includes Creole Butter RecipeT, Roasted Garlic & Herb RecipeT, and Honey
Praline RecipeT marinade, an Original Cajun Marinade Injector, and Quick
ShakeT Cajun Shake Seasoning with the fixings. Cajun Injector's Creole
Butter RecipeT marinade will turn your holiday turkey into a
melt-in-your-mouth success that be a sure guarantee that everyone will ask
for seconds. Our Roasted Garlic & Herb RecipeT marinade will turn your
family's roast into a succulent, tender centerpiece for any get-together.
Last but not least, Honey Praline RecipeT marinade will make your ham dance
its way down the table and into the stomachs of everyone who can smell the
rich aroma of brown sugar, cinnamon and spices that is infused into every
bite.
Louisiana Gold Rated in Top 3 Pepper Sauces by Food & Wine Magazine
Louisiana GoldŽ is a premium blend of tabasco peppers with other choice
peppers for a zesty tabasco pepper bite without the strong vinegary tabasco
pepper taste. Food & Wine Magazine named Louisiana GoldT one of their top
three favorite North American Hot Sauces. Their chief taste-tester says,
"it has a rich, smoky depth". Their editor says, "it was developed for
Louisiana Chefs who wanted a tabasco-cayenne mix that complemented their own
cooking style." Time after time it beats out the competition by providing
rich, full flavor without overpowering food. Louisiana GoldŽ is a taste
that America loves, and Cajuns crave!
Mexene Chili Powder Brings Home the Gold in the International Chili
Championship
Mexene Chili Powder was the presenter of the CASI World Championship Chili
Award to Honey Jones of Canyon Lake, Texas at the Terlingua International
Chili Championship. Every year, in the middle of the West Texas desert,
thousands o people gather for the Terlingua International Chili Championship
(TICC). In what has become one of the most coveted honors among chili cooks
worldwide, the who's who among chili champions, affectionately known as
"chili-heads" gather to "cook chili for charity" in the name of the Chili
Appreciation Society International (CASI).
Bruce Foods has long been a part of this event as well as the hundreds of
other CASI-sanctioned cook-offs throughout the country, which raise money
for various charities nationwide. "Our products are such a great fit with
this organization," said Cody Oliveira, Bruce Food's National Industrial
Sales Manager. "The people that compete in these competitions, especially
the TICC, are the top one percent of the Chili Cooks worldwide".
Bruce Foods has become so synonymous with the organization that Mexene Chili
Powder was named "the Official Chili Powder of CASI" and the "Original"
Louisiana Hot Sauce was named "The Official Hot Sauce of CASI". For many
years, winning recipes in both the World Championship Chili Cook-Off and the
World Championship Buffalo Wing Completion have used Mexene and The
"Original" Louisiana Hot Sauce.
"With over 10,000 members nationwide, this says something about the quality
of our products", says Cody Oliveira. "They know what the true taste of
these products should be, and how they can add to the overall taste and
quality of their recipes."
Pepper Chaff: New Ideas in the Kitchen
This is a new segment to highlight a recipe that really did a number on us.
It was a hit at my last get-together. All my friends and I loved it, and I
hope you do too!
Casa FiestaŽ Quesadilla Torta
3/4 cup Casa FiestaŽ Salsa (hot, medium or mild)
1 (9 ounce) package Casa FiestaŽ Taco Seasoning Mix
2 tbs. fresh cilantro, minced
8 (8-inch) flour tortillas
1(16-ounce) can Casa Fiesta Refried Beans
condiments: guacamole, sour cream
garnish: fresh cilantro sprigs
1(15-ounce) can Casa Fiesta No Fat Black Refried Beans
1(15-ounce) can whole kernel corn with red and green peppers,
drained
1(2.25-ounce) can sliced black olives, drained
1(8-ounce) package shredded cheddar cheese, shredded
Combine first 3 ingredients. Place 2 tortillas on a lightly
greased baking sheet. Spread each with 1/4 cup refried beans, and top with 2
tablespoons each of salsa mixture, black beans, and corn. Sprinkle each with
1 tablespoon olives and 1/4 cup cheese, and top with a tortilla. Repeat
layering procedure twice, ending with a flour tortilla. Bake at 500° for 8
to 10 minutes or until top tortilla is crisp. Remove from oven, and turn
oven off. Sprinkle each stack evenly with remaining 1/4 cup shredded cheese,
and place in oven for 1 minute. Cut into wedges. Serve with desired
condiments; garnish if desired. Makes 8 appetizer servings or 4 main dish
servings
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Casa FiestaŽ Quesadilla Torta
3/4 cup Casa FiestaŽ Salsa (hot, medium or mild)
1 (9 ounce) package Casa FiestaŽ Taco Seasoning Mix
2 tbs. fresh cilantro, minced
8 (8-inch) flour tortillas
1(16-ounce) can Casa Fiesta Refried Beans
1(15-ounce) can Casa Fiesta No Fat Black Refried Beans
1(15-ounce) can whole kernel corn with red and green peppers, drained
1(2.25-ounce) can sliced black olives, drained
1(8-ounce) package shredded cheddar cheese, shredded
condiments: guacamole, sour cream
garnish: fresh cilantro sprigs
Combine first 3 ingredients. Place 2 tortillas on a lightly greased
baking sheet. Spread each with 1/4 cup refried beans, and top with 2
tablespoons each of salsa mixture, black beans, and corn. Sprinkle
each with 1 tablespoon olives and 1/4 cup cheese, and top with a
tortilla. Repeat layering procedure twice, ending with a flour
tortilla. Bake at 500° for 8 to 10 minutes or until top tortilla is
crisp. Remove from oven, and turn oven off. Sprinkle each stack evenly
with remaining 1/4 cup shredded cheese, and place in oven for 1
minute. Cut into wedges. Serve with desired condiments; garnish if
desired. Makes 8 appetizer servings or 4 main dish servings
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Comments Welcome,
Norman S. Brown, Jr.
XZealot
Archon of the Swamp
www.brucefoods.com
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