Author: Edward Watson

Corn Meal Recipes, Side Dishes

Hush Puppies

by Edward Watson June 8, 2018 No Comments

Dixie Lily Hush Puppies

2 ¼ cups Dixie Lily Corn Meal

3 tablespoons Plain Flour

2 tablespoons finely chopped onion

1 egg, beaten

1 cup milk or water

 

Combine corn meal, flour, and onion. Add egg and milk and beat until smooth. Drop batter from a spoon into hot grease. Fry until golden brown. Drain on paper towels and serve hot with fish.

*For delicious variation:

Add corn, chopped jalapenos, and cheese to taste.

 

Dixie Lily Stone Ground Hush Puppies

2 cups Dixie Lily Stone Ground Medium Corn Meal

1 tablespoon flour

1 teaspoon soda

1 teaspoon baking powder

1 tablespoon salt

1 egg

6 tablespoons chopped onion

1 ½ to 2 cups buttermilk

 

Mix all dry ingredients, add chopped onion, then milk and egg. Drop batter from a spoon into deep hot grease. Drain on paper towels.

*For delicious variation:

Add corn, chopped jalapenos, and cheese to taste.

 

 

Alabama King Hush Puppies

2 cups Alabama King Corn Meal

1 tablespoon flour

1 teaspoon soda

1 teaspoon baking powder

1 teaspoon salt

6 tablespoons chopped onion

1 ½ to 2 cups buttermilk

1 egg

 

Mix all dry ingredients, add chopped onion, then milk and egg. Drop batter from a spoon into deep hot grease. Drain on paper towels.

*For delicious variation:

Add corn, chopped jalapenos, and cheese to taste.

 

 

Arnett’s Hush Puppies

1 cup Plain Stone Ground Corn Meal

¼ cup Buttermilk

½ teaspoon Soda

½ teaspoon Salt & Pepper

½ teaspoon Baking Powder

2 tablespoon Minced Onion

 

Mix corn meal, onions, salt, and pepper. Dissolve soda in milk and add meal to mixture. Beat well and drop from spoon into hot grease and brown on both sides.

*For delicious variation:

Add corn, chopped jalapenos, and cheese to taste.

Corn Meal Recipes, Side Dishes

Dixie Lily Cornbread Recipe

by Edward Watson April 23, 2018 1 Comment

You will need:
2 Eggs
2 Tbsp. Vegetable Oil
1 cup Water
1/2 cup Milk or Buttermilk
2 cups Corn Meal
2 tsp. Baking Powder
1 tsp. Salt
1 Tbsp. Sugar (optional)

How to make it:
Preheat oven to 450° – preheat baking pan with butter or grease. (9-inch cast iron skillet). Beat eggs in a mixing bowl. Add remaining ingredients in order listed; stir until well blended. Pour batter into hot pan and bake 20-25 minutes or until golden brown.

Makes one 9-inch pan or 8-12 muffins or 12-16 small muffins.

Dixie Lily Southern Cornbread

You will need:
1 Egg
1/4 cup melted shorteneing or vegetable oil
1-1/4 cup Milk or Buttermilk
2 cups Dixie Lily Self-Rising Corn Meal

How to make it:
Preheat oven to 450° – preheat baking pan with butter or grease. (8-inch cast iron skillet). Lightly beat egg in a mixing bowl; add milk and oil. Stir in corn meal; mix well. Pour batter into hot pan and bake 20-25 minutes or until golden brown.

Makes one 8-inch skillet or 8-12 muffins or 12-16 small muffins/corn sticks

TOASTED CORN MUFFINS

Use either above recipe and simply split already cooked muffins – butter each side and toast in oven until delicately brown. Delicious for breakfast or other meals.

Desserts, Instant Pot Recipes, Recipes, Rice Recipes

Cashew and Coconut Rice

by Edward Watson March 26, 2018 No Comments
  • 1 cup China Doll Long Grain White Rice
  • 1 teaspoon saffron
  • 1 tablespoon warm milk
  • 2 tablespoon ghee or coconut oil divided
  • 15-20 whole cashews
  • 2 whole green cardamom pods
  • 6 cloves
  • 1/2 teaspoon salt
  • 1 cup fresh coconut grated (frozen works well)
  • 3/4 cup sugar
  • 2 tablespoon raisins
  • 1 teaspoon cardamom powder
  1. Wash, rinse, and soak rice in water for 20 minutes.
  2. Drain the rice and set to the side

  3. Soak saffron in milk and set aside for garnishing

  4. Turn Instant Pot® to Saute mode. Add 1 tablespoon of ghee and cashews. Cook the cashews for a minute or until they turn golden brown, stirring constantly. Take the cashews out and keep aside for garnishing in the end.
  5. Add remaining ghee to the pot. Add cardamom pods and cloves. Cook for 10-15 seconds as the release the aromas. Add drained rice and toast gently for a minute stirring constantly.
  6. Add 1-1/2 cups of water and salt. Mix well. Make sure all the rice is submerged underwater. Close Instant Pot® with the pressure valve to sealing. Cook on Manual(Hi) for 6 minutes followed by 5-minute Natural Pressure Release.
  7. Open Instant Pot®. Add coconut, sugar, raisins and cardamom powder. Mix well.
  8. Set Instant Pot® to Saute(less) mode. Cook with a glass lid on for 5 mins.
  9. Garnish with fried cashews and saffron.

By: Archana Mundhe, Instant Pot®

Instant Pot Recipes, Recipes, Rice Recipes

Cooking White Rice in the Instant Pot®

by Edward Watson March 26, 2018 No Comments
  • Measure your dry rice and set it aside
    • We recommend a minimum of about  1 “cup” – as with any good Southern Recipe, use your favorite “cup”
  • Measure the same amount of water as rice and add to Instant Pot®’s inner pot/liner.
  • Rinse rice to remove any surface starch
  • Add the wet rice to the measured water in the inner pot.
  • Lock on the lid, and set the steam release valve to the “sealing” position.
  • Select your pressure cooking time.
    • The “Rice” button on your device is timed for white or parboiled rice only.
  • For other types of rice, set “Manual” to correct time (by pressing “-” to adjust the cooking time) for the type of rice you are cooking
    • For brown rice, select 22-25 minutes depending on your preferences – a longer cooker time will produce a “stickier” rice
  • Let the rice rest for about 10 minutes after cooking is finished before releasing any remaining pressure, and serve.
Bean & Pea Recipes, Recipes

How To Cook With Slow Cooker

by Edward Watson March 6, 2018 No Comments

Slow Cooker Method

12oz Beans:

  1. NO SOAK METHOD
  2. Spread out dry beans and remove any foreign particles.
  3. Rinse beans, and then place in slow cooker with 4 ½ cups water.
  4. Add 1lb of ham, ham hock, hambone, or sausage to pot.
  5. Place slow cooker on high and cook 3-4 hours or until beans are tender (or low for 7-8 hours). Check water level and add hot water to beans if necessary.
  6. Salt and pepper to taste.

16oz Beans:

  1. NO SOAK METHOD
  2. Spread out dry beans and remove any foreign particles.
  3. Rinse beans, and then place in slow cooker with 6 cups water.
  4. Add 1lb of ham, ham hock, hambone, or sausage to pot.
  5. Place slow cooker on high and cook for about 5 hours or until beans are tender (or low for 7-8 hours). Check water level and add hot water to beans if necessary.
  6. Salt and pepper to taste.

24oz Beans:

  1. NO SOAK METHOD
  2. Spread out dry beans and remove any foreign particles.
  3. Rinse beans, and then place in slow cooker with 8 cups water.
  4. Add 1lb ham, ham hock, hambone, or sausage to pot.
  5. Place slow cooker on high and cook for about 5 hours or until beans are tender (or low for 7-8 hours).
  6. Salt and pepper to taste.

32oz Beans:

  1. NO SOAK METHOD
  2. Spread out dry beans and remove any foreign particles.
  3. Rinse beans, and then place in slow cooker with 12 cups water.
  4. Add 2lb ham, ham hock, hambone, or sausage to pot.
  5. Place slow cooker on high and cook for about 5 hours or until beans are tender (or low for 7-8 hours).
  6. Salt and pepper to taste.
Bean & Pea Recipes, Recipes

How To Cook With Pressure Cooker

by Edward Watson December 5, 2017 10 Comments

TOTAL TIME: 60 Minutes
Heat up: 10 minutes
Cook time: 30 minutes
Natural Pressure release: 20 Minutes

DIRECTIONS:

  1. Rinse and sort beans
  2. Add all Ingredients to the Pressure Cooker.
  3. Cover, twist lid to the lock position and turn the valve to the sealing position.
  4. Press the beans/ Chili button. Or place the “pressure cooking” mode to high and cook 30 Minutes.
  5. Pressure will build up for about 10 minutes before cooking process begins.
  6. After the beeper beeps, allow the pressure to naturally release for at least 20-25 minutes. Then, turn the release valve to venting.
  7. Salt and pepper to taste.

TIPS:

  • 12oz Bag of Beans: Need 4 ½ cups water or chicken broth
  • 16oz Bag of Beans: Need 6 cups water or chicken broth.
  • 24oz Bag of Beans: Need 9 cups water or chicken broth

Extra cooking tips while using a pressure cooker to save time:

  • You don’t have to soak the beans overnight.
  • If you turn the cooker to the sauté mode while preparing your ingredients, you can save pre-heating time when you are ready to begin cooking. Note: make sure to press OFF after you have completed the sauté mode, before starting the next cooking cycle.
  • If you prefer firmer beans reduce cooking time to around 26- 27 minutes. If you prefer softer beans increase the cooking time by a few minutes. Finding your perfect cooking time/ texture is a personal preference which will come with experimenting with different recipes.
  • TIP: If beans are not quite done to your liking. Place lid back to the closed position and press the soup mode with an open valve for 5 minutes.
  • When cooking rice or beans, never fill the pressure cooker more than halfway full. Grains and Beans expand while cooking.
  • As noted in the recipe it is important to allow the pressure to naturally release for at least 20-25 min before turning valve to venting.
  • We have found that cooking beans in the pressure cooker is super easy and fast! You can use your favorite recipe for any type of China Doll or Dixie Lily beans. Cooking times will vary slightly on some beans.
Dixie Lily, Products, Rice

Dixie Lily Natural Brown Rice

by Edward Watson November 9, 2017 No Comments

Ingredients

Long Grain Brown Rice

Cooking Directions

*Rinsing before preparation will not destroy any natural vitamins which are part of brown rice itself.

*Cooked brown rice can be used for breakfast cereal, pilaf, in salads, desserts or anywhere you would serve white rice.

Stove top cooking instructions. Combine 3 cups of cold water, 1 tbsp. margarine or butter and 1 tsp. of salt in a large pot with a tight fitting lid. Bring to a rolling boil in uncovered container, stir in 1 cup of rice, and let boil again. Reduce heat and simmer for 45-50 minutes WITHOUT STIRRING. All water should be gone so remove from heat –but DO NOT STIR. Let rice sit covered at least 15 minutes before eating.

Oven cooking instructions: Preheat oven to 350°. Using a buttered, covered container add 2-1/2 cups water, 1 cup brown rice, 1 tsp. salt, 1 tbsp. butter or margarine and any other seasonings you prefer to taste. Cook covered for 75 minutes.

Microwave cooking instructions. Combine 1 cup rice, 2-1/2 cups cold water, 1 tablespoon margarine or butter and 1 teaspoon salt in a 2- to 3-quart deep microwave baking dish. Cover and cook on high (maximum power) for 5 minutes or until boiling. Reduce heat to medium (50% power) and cook 30 minutes. Fluff with fork and serve.

Note: this product is grown in nature’s earth. Although handled by the latest modern mechanical methods, it is sometimes impossible to remove all foreign material. Check carefully before preparing. Thanks!

Storage: We recommend storing in an airtight container in a cool, dry place or refrigerator or freezer – keeps indefinitely this way.

Nutrition Facts
Serving Size 0.25 cup (47g)
Servings Per Container 20 (32 oz. pkg.)
Amount Per Serving
Calories 170 Calories from Fat 15
% Daily Value *
Total Fat 1.5g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Sodium 0mg 0%
Potassium 105mg 3%
Total Carbohydrate 36g 12%
Dietary Fiber 2g 8%
Protein 4g 8%
Iron 4%
Folic Acid 2%
Niacin 10%
Thiamine 10%
Not a significant source of calories from fat, saturated fat, cholesterol, sugars, vitamin A, vitamin C and calcium.
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.

This product’s ingredients are grown, sown, milled and packaged in the USA.

Ordering/Size Information

UPC Code Package Size Case Qty.
71139 1 lb. 12
Dixie Lily Long Grain Rice Enriched Parboiled 24oz
Dixie Lily, Products, Rice

Dixie Lily Long Grain Parboiled White Rice

by Edward Watson November 9, 2017 No Comments

Ingredients

Parboiled White Rice enriched with Vitamins (Thiamine Mononitrate, Niacin, Folic Acid), Iron.

Cooking Directions

Stove top cooking instructions. Combine 2 cups of cold water, 1 tablespoon margarine or butter and 1 teaspoon of salt in a heavy 2-3 quart cooking container. Bring to a boil, stirring once or twice as water comes to a boil. Reduce heat to simmer.  Cover and cook about 15 minutes. Do not remove lid or stir. This makes rice gummy. For drier rice – fluff lightly with fork, and let stand covered for 5-10 minutes to steam dry.

Microwave cooking instructions. Combine 1 cup rice, 2 cups cold water, 1 tablespoon margarine or butter and 1 teaspoon salt in a 2- to 3-quart deep microwave baking dish. Cover and cook on high (maximum power) for 5 minutes or until boiling. Reduce heat to medium (50% power) and cook 15 minutes. Fluff with fork

To retain vitamins do not rinse before or drain after cooking.

1 cup makes 3 cups cooked rice.

Note: this product is grown in nature’s earth. Although handled by the latest modern mechanical methods, it is sometimes impossible to remove all foreign material. Check carefully before preparing. Thanks!

Nutrition Facts
Serving Size: 0.25 cup (45g) (Dry)
Servings Per Container 25 (2 lb. pkg.)
Amount Per Serving
Calories 160 Calories from Fat 0
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0g 0%
Sodium 0mg 0%
Total Carbohydrate 37g 12%
Dietary Fiber 1g 4%
Sugars 0g
Protein 3g
Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 10%
Folic Acid 10%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.

This product’s ingredients are grown, sown, milled and packaged in the USA.

Ordering/Size Information

UPC Code Package Size Case Qty.
76539 12 oz. 24
76339 24 oz. 12
76939 40 oz. 12
76639 10 lb. 3