Planning a Quinceañera?
Cooking for 50 Is Easy

Menudo
Chile Verde Burritos
Hominy Cheese Casserole
Chicken and Mole With Red Rice

(Family Features) - For hundreds of years, young Mexican women have celebrated their quinceañera - their 15th birthday - in grand tradition. The day begins with a Catholic Mass and ends with a large and extravagant celebration lavish with live music, traditional Mexican food and many guests.

Often beginning a year in advance, preparations for this "coming out" party can be elaborate - from the decorations and food to the dresses and favors. While every detail is important, the menu is one of the most important details. With today's busy lifestyle, planning, shopping and cooking for a large crowd can present an overwhelming task.

Rather than spending hours purchasing a long list of ingredients and standing over a hot stove, rely on Juanita's Foods, a company with more than 60 years experience preparing quality Mexican cuisine. From menudo to hominy, canned Mexican Chile Verde to Chile Colorado entrees, traditional sauces to soups, Juanita's Foods uses authentic ingredients and captures the culinary heritage of Mexico.

For more recipe ideas and information on Juanita's Foods full line of authentic Mexican food products, visit www.juanitasfoods.com.

Menudo
Makes: 50 servings
Choose from Juanita's Foods Traditional Menudo or Hot & Spicy - based on your preference.

3 1-gallon cans Juanita's Foods Menudo
2 1-gallon cans Juanita's Foods Hot & Spicy Menudo
10 onions, diced
5 cups chopped fresh cilantro
12 limes, in wedges
2 cups dried oregano
2 cups crushed chilies

Simply heat and serve menudo according to package directions. Set out raw onions, cilantro, lime wedges, oregano, chilies or any of your personal favorites and allow your guests to garnish menudo according to their individual tastes.

Chile Verde Burritos
Makes: 50 servings

25 29.5-ounce cans Juanita's Foods Chile Verde
4 25-count packages flour tortillas
5 pounds grated jack cheese

Heat chile verde as directed. Warm tortillas in cast iron skillet and serve in a tortilla warmer. Place 1/2 cup chile verde in center of each tortilla. Roll up burrito style. Top with grated cheese and/or additional chile verde sauce. Serve warm.

Hominy Cheese Casserole
Makes: 50 servings

28 pieces bacon, diced
2 cups chopped onions
1 1-gallon can Juanita's Hominy, drained
3 tablespoons flour
6 large, ripe tomatoes, diced
3 teaspoons cayenne pepper
3/4 teaspoon salt
3/4 teaspoon black pepper
6 cups grated cheddar cheese, divided
1-1/2 cups red bell peppers, diced
1-1/2 cups green bell peppers, diced

Heat oven to 350°F. In a skillet, fry bacon until done; remove. Add onions to bacon drippings; cook until onions are tender.

In large bowl, add bacon, onions, hominy, flour, tomatoes, cayenne, salt and pepper. Add 3 cups cheddar cheese; mix well. Spread mixture into lightly greased 14- by 10-inch pan. Bake 30 minutes. Remove, sprinkle remaining 3 cups cheese and bell peppers on top; return to oven 5 more minutes or until cheese melts and is bubbly. Serve.

Chicken and Mole With Red Rice
Makes: 50 servings

Chicken and Mole
25 pounds chicken parts
3 medium onions, cut in half
1 tablespoon salt
1 tablespoon pepper
1/2 cup chopped fresh cilantro
10 (15-ounce) cans Juanita's Foods "Ready to Serve" Mole
Red Rice
1-1/4 cups corn oil
10 cups long grain white rice
5 cloves garlic, minced
3 medium onions, chopped
10 roma (plum) tomatoes, seeded, peeled and chopped
10 (8-ounce) cans tomato sauce
1 gallon chicken broth
1-1/2 tablespoons salt
Fresh cilantro, for garnish

For chicken and mole, place chicken, onion, salt, pepper and cilantro in large pot. Cover with water and simmer until the chicken is tender. Drain, reserv­ing stock for rice, and set aside. Heat mole sauce and pour over chicken.

To prepare red rice, heat oil in large, heavy skillet over medium-high heat. Add rice, and stir until rice is toasted. Add garlic and onion; cook and stir until onion just begins to brown. Stir in tomatoes, tomato sauce, chicken broth, reserved chicken stock and salt. Bring to boil; then reduce heat to low, cover and cook 20 to 25 minutes, or until rice is tender. Let stand 5 minutes, covered, before serving. Garnish with cilantro.

SOURCE: Jaunita's Foods