Happy New Year, Big Acres'Fans!
(01/17/2003)

We at Big Acres Sauces hope that you had a wonderful 2002 Holiday Season! Thank you to all of you who purchased holiday gifts for yourselves, friends and family! We appreciation your business and hope you'll continue to think of us for your hostess gifts, birthdays, holidays, or anytime you need a "Big Acres Sauces fix"!

Meanwhile, it's just about barbecue season again in Northern California and we're ramping up for another successful year!

2003 Winter Fancy Food Show -- Come see us at this awesome show in San Francisco in booth #5021! We'll be serving up chicken and sausage for dipping in all three sauces! More than 1,200 vendors will sample their specialty foods and about 16,500 buyers attend! Wish us lots of sales!

From the National Association for the Specialty Food Trade Newsletter: San Francisco, CA is the place to be this weekend to discover the largest display of specialty foods and beverages on the West Coast at the 28th Winter Fancy Food Show?/b>, scheduled from Jan. 19 - 21, 2003, at the Moscone Center in San Francisco. The Show floor will be teeming with buyers seeing and sampling more than 50,000 of the most innovative and interesting specialty food products, displayed by 1,200 exhibiting companies - including 42 international and state pavilions and 140 new exhibitors.
Full Release

Company Reports 89% Increase in Revenue! 2002 was a very successful year for our company, with revenue exceeding the same period in 2001 by 89% and distribution increasing by 45%! We're expecting 2003 to be even better! See our press release!

Another Great Way to Purchase Big Acres'Sauces!
Visit Beyond Gourmet and purchase 3-packs for $27, which includes shipping and handling! (They call it "free shipping", but we know it's really included.) You'll find us in categories under Gift ideas, Pantry Items and Shop by Brand Name. You can add our products to the shopping cart and check out online with your credit card!

We'd like your feedback! Please tell us what you think about this site!

Recipes:
Super Bowl Party for 20

Spicy Black Bean Nachos
Slow Baked Beef Short Ribs in Big Acres Rich & Mild BBQ Sauce
Big Acres Sweet & Spicy Chicken Fajitas
Easy Mexican Rice
Colorful Black Bean Salad
Green salad
Gooey Chocolate Brownies
Mexican Beer, Chardonnay, Soft Drinks

Spicy Black Bean Nachos
Preheat oven to 350 degrees

5 large ovenproof platters or disposable foil platters
5 large bags of tortilla chips
10 cups of shredded cheese either Monterey jack or cheddar
3 medium white onions chopped finely
2 15oz cans of sliced black olives drained
2 15oz cans of black beans rinsed and drained or home cooked if you prefer
1 jar of sliced pickled jalapenos drained
5 chopped tomatoes
4 cups salsa
16 oz sour cream

Spread ?bag of chips on each platter. Sprinkle chips with 1/10 of each ingredient. Add next layer of chips. Add another layer of goodies and finish with cheese. Bake as many platters as you can fit in your oven for 5-10 minutes or until the cheese has just melted, do not over cook. Serve with salsa and sour cream.

Slow Baked Beef Short Ribs in Big Acres Rich & Mild BBQ Sauce Preheat oven to 275 degrees.

6 beef short ribs 2 bottles Big Acres'Rich & Mild Barbecue Sauce
3 cups water or light beer
2 medium white onions, sliced

Place short ribs in a large casserole dish or Dutch oven. Mix together sauce and water or beer. Pour over ribs and turn ribs to cover. Add onions, mixing to cover in sauce. Bake for 3 hours or until done.

Big Acres Sweet & Spicy Chicken Fajitas

8-10 boneless, skinless chicken breasts
2 bottles Big Acres Hot & Spicy Barbecue Sauce
1 cup of light beer
2 jalapeno peppers, chopped (optional)
Olive oil
Salt and pepper to taste
3 medium white onions
3 green bell pepper
3 red bell pepper
3 dozen small tortillas
2 jars of your favorite salsa
16 oz light or regular sour cream

To prepare meat:
In a medium bowl, mix sauce and beer. Place chicken in a shallow glass dish. Pour 3/4 of marinade over meat and marinate in refrigerator for 4 hours or overnight, turning in marinade occasionally. Add 2 tablespoons of olive oil to the reserved marinade and save it in the refrigerator to baste the steak or chicken during grilling.

Before grilling, drain meat, pat dry with paper towels and discard used marinade. Sear meat on a high grill for 2 minutes each side, then, grill covered over medium heat for 8 to 10 minutes. Baste occasionally with the reserved marinade. Turn chicken and grill to desired doneness.

Cut into long, thin slices and place on a warmed platter. Chop onion and peppers into long slices and mix in bowl with a little olive or vegetable oil and salt and pepper. Grill in basket until soft. Wrap tortillas in heavy-duty foil and place on edge of grill for approximately 3 to 5 minutes or until heated thoroughly. Serve with salsa and sour cream.

Easy Mexican Rice
Preheat oven to 350 degrees.

1 3 quart ovenproof saucepan or Dutch oven with well fitting lid,
2 cups hot salsa, preferably with roasted garlic and peppers
2 tablespoons of olive oil
2 cups of medium grain rice
1 1/2 cups chicken broth
1-teaspoon salt (optional)
1/2 cup loosely packed chopped cilantro (optional)

On stove top heat oil in pan on medium heat. Add rice and cook, stirring often until the rice looks opaque about 5 minutes. (Do not worry if some grains turn brown). Add salsa and stir for 1 minute. It should sear slightly and give off a nice aroma. Add the broth and salt. Stir well and bring to a boil.

Put on lid and cook in oven for 25 minutes. Check for doneness and if not ready put back for 5-10 more minutes if necessary. Let rice stand in the pot for another 5 minutes before serving. Sprinkle on the cilantro, fluff it in with a fork and serve.

Option ?If you have no oven space you may continue cooking on the stovetop using an ultra low heat.

Colorful Black Bean Salad (This is Melanie's favorite recipe from the Junior League of Phoenix Cookbook, "Desert Treasures")

2 15 oz cans black beans, drained & rinsed
1 11 oz can crisp niblet corn, drained
1 medium red bell pepper, chopped
1 small bunch of green onions, chopped
1 small red onion, chopped
3 cloves of garlic, minced
2 tsp fresh basil, chopped Green peppers or tomatoes (optional)

Dressing:
1.5 tsp salt
1 tsp sugar
1 tsp mixed pepper
1/3 cup red wine vinegar
?cup light olive oil

Combine vegetables together in large bowl. Mix dressing ingredients together, mix well and pour over vegetables. Gently mix and refrigerator for 2 hours or overnight. Serve in ?green pepper or ?tomato or place in large bowl lined with lettuce leaves.

Gooey Chocolate Brownies
Preheat oven to 350 degrees.

Prepare 13x9x2 inch pan by lightly greasing it and coating lightly with flour.
1 cup light brown sugar
1 cup granulated sugar
1 cup of butter softened
4 squares (1 oz each) of good quality unsweetened chocolate
1 teaspoon pure vanilla extract
3 eggs
1 cup all purpose flour
?teaspoon salt
1 cup chopped walnuts or pecans

Melt ?cup butter and chocolate in small saucepan on a low heat, cool. Put remaining ?cup butter, sugar and vanilla in large mixing bowl. Beat slowly with an electric mixer to mix the ingredients. Beat well for a couple of minutes. Add the eggs one at a time, beating well after each addition. Add the chocolate mixture and beat slowly until completely mixed in. Add the remaining ingredients and stir well. Pour into prepared pan and bake for 45 minutes.

Cool in pan, cut and serve. Makes 36 pieces. These can be made the day before and kept in an airtight container.

Well, that's it for January! Please send us your feedback!

Eat lotsa sauce!

Big Acres'Sauces
Melanie's Fine Foods, Inc.

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