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Enchiladas

To heat the enchiladas:

1. Leave in Aqui pan or transfer to your own casserole dish.
2. Add one cup of water to pan.
3. Cover and place in 400? oven. Heat for 15 minutes until hot.

To heat the enchilada sauce:

1. Transfer sauce to a pot or saucepan.
2. Heat on stove top and bring to a rolling boil.
3. Transfer sauce to serving dish or ladle over heated enchiladas.

Tamales

To heat the tamales:

Stove Top Method (best results)

1. Place tamales in a steamer pot and heat for 10-15 minutes until hot.
2. Partially unwrap each tamale and place on serving dish.

Oven Method

1. Leave in Aqui pan or transfer to your own casserole dish.
2. Add one cup of water to pan.
3. Cover and place in 400° oven. Heat for 20-30 minutes until hot.
4. Partially unwrap each tamale and place on serving dish.

To heat the tamale sauce:

1. Transfer sauce to a pot or saucepan.
2. Heat on stove top and bring to a rolling boil.
3. Transfer sauce to serving dish or ladle over heated tamales.

Casseroles/Lasagna

To heat the casserole or lasagna:

1. Place covered Aqui pan in 400° oven. Heat for 20-30 minutes until hot.

To heat the sauce:

1. Transfer sauce to a pot or saucepan.
2. Heat on stove top and bring to a rolling boil.
3. Transfer sauce to serving dish.

Side Dishes

Rice:

1. Add 1/2 cup of water to Aqui pan.
2. Cover and place in 400° oven. Heat for 10-15 minutes until hot.

Beans (Whole):

1. Transfer beans to a pot or saucepan and add 2 cups of water.
2. Heat on stove top and bring to a rolling boil.

Beans (Mashed):

1. Place covered Aqui pan in 400° oven. Heat for 20-30 minutes until hot.

Grilled Veggies:

1. Transfer to skillet or sauté pan.
2. Sauté on stove top over medium-heat until hot.

Polenta:

For firm polenta:

1. Place covered Aqui pan in 400° oven. Heat for 20-30 minutes until hot.

For soft polenta:

1. Transfer to a heavy bottom sauce pot.
2. Add 2 cups of water.
3. Heat on stove top over low heat, stirring frequently, until hot.

Serving Prepared Foods Safely

Keep hot foods hot!
Hold hot cooked foods between 140°F and 165°F until serving time. Harmful bacteria can grow rapidly below 140°F. When food is cooked to temperatures of 165°F and 212°F, most food-poisoning bacteria is killed. The higher the heat, the less time it takes to kill bacteria.

Keep cold foods cold!
Cold food should be held at 40°F or colder. Harmful bacteria can multiply quickly above 40°F. Cold temperatures keep most harmful bacteria from growing and multiplying. Freezing at 0°F prevents additional bacteria growth.

Follow the 2 Hour Rule
The absolute maximum time for leaving prepared foods at room temperature is 2 hours - including time for preparing, serving and eating. Discard any perishable foods left at room temperature longer than 2 hours. If you are eating outdoors at a picnic or cookout where temperatures are over 90°F, discard foods after 1 hour.

Heating It Up
You need to take care in heating up your food. Using an oven, microwave or stove top, heat foods thoroughly to 165°F, until hot and steaming. Bring sauces to a rolling boil. If heating in a microwave oven, cover food and rotate dish so it heats evenly. Inadequate heating in the microwave can contribute to illnesses. Consult your microwave owner's manual for complete instructions.

Entertaining Safely

• Keep hot foods at 140°F or warmer by using chafing dishes, slow cookers and warming trays.
• Keep cold foods at 40°F or colder by nesting dishes in bowls of ice. You may also use small serving trays and replace them often.
• Make sure there are plenty of serving utensils to help your guests serve themselves without mixing foods from different dishes.
• Be sure to provide a serving spoon and plates for dips and salsas. Placing chips and dips at opposite ends of the buffet table may also help to discourage "double-dipping."

Keeping It Fresh
While it is admirable to not waste good food, be careful to avoid food-borne illness in the process. When in doubt, throw it out.