Author: Edward Watson

Dixie Lily Quick Grits Enriched White Corn 16oz
Dixie Lily, Grits

Dixie Lily Quick Grits – 1 lb box

by Edward Watson August 15, 2017 4 Comments
Dixie Lily Quick Grits Enriched White Corn 16oz

Dixie Lily Quick Grits captures all the distinctive goodness of that real old country corn flavor. When served for breakfast, or in main meal dishes, Dixie Lily Quick Grits are a taste of the Old South.

Cooking Directions

1. Stir grits and salt into boiling water; return to boil.
2. Cover; reduce heat to low.
3. Cook 3-5 minutes, stirring occasionally.
4. Serve hot.

MICROWAVE DIRECTIONS:

For 1 serving: Combine 1-1/3 cups water and 1/8 tsp. salt with 1/3 cup Dixie Lily Grits in a 1-quart bowl. Microwave at HIGH 4-5 minutes, stirring occasionally. Let stand until desired consistency.

  1/2 Serving
(Approx.)		 1 Serving 4 Servings 6 Servings
Boiling Water* 3/4 cup 1 1/3 cups 5 1/3 cups 8 cups
Grits 3 tablespoons 1/3 cup 1 1/3 cups 2 cups
Salt Dash 1/8 teaspoon 1/2 teaspoon 3/4 teaspoon
Yield 3/4 cup 1 1/3 cups 5 1/3 cups 8 cups

*For thinner grits, add more water. For thicker, creamier grits, cook longer.

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

Contains a bioengineered food ingredient.

Bean & Pea Recipes, Recipes, Soups & Stews

Dixie Lily Spanish Bean Soup Dinner

by Edward Watson July 11, 2017 31 Comments

YOU WILL NEED:

1 10oz Spanish Bean Soup Dinner
1 lb. Smoked sausage, chopped
1 lb. potatoes, diced

Cooking Tips:

1. Spread out dry beans and remove any foreign particles.
2. Rinse beans in cold water.
3. Cover beans with 2 inches of water and use one of the soak methods below:

Quick cook Method:
Boil beans in water for 2 minutes. Remove from heat, cover and soak for one hour.

OR

Overnight Method:
Boil Beans in water for 2 minutes. Remove from heat, cover and soak for 4 hours or overnight.

4. Drain soak water and replace with 6 cups of fresh water. Add 1lb of smoked sausage, chopped and 1lb of potatoes, diced.
5. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours or until tender. Check water level and add hot water if necessary. Stir occasionally.
6. Salt and pepper to taste.

Slow Cooker Method:

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

Bean & Pea Recipes, Recipes

12oz Beans Recipe

by Edward Watson July 7, 2017 No Comments

Cooking Directions

Cooking Tips:

  1. Spread out dry beans and remove any foreign particles.
  2. Rinse beans in cold water.
  3. Cover beans with 2 inches of water and use one of the soak methods below:

Quick cook Method: Boil beans in water for 2 minutes. Remove from heat, cover and soak for one hour.

OR

Overnight Method (preferred) – Boil Beans in water for 2 minutes. Remove from heat, cover and soak for 4 hours or overnight.

Drain soak water and replace with 4 cups of fresh water. Add 1lb of meat if desired.

Options: ham hocks, sausage, or ham bone.

  1. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours or until tender. Check water level and add hot water if necessary. Stir occasionally.
  2. Salt and pepper to taste. NOTE: Boil beans gently and stir very little to prevent breaking skins.

Slow Cooker Method:

  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.

*Click for microwave instructions

One cup dry beans makes about 2-1/2 cups cooked beans.

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!

 

Bean & Pea Recipes, Recipes

16oz Beans Recipe

by Edward Watson July 7, 2017 No Comments

Cooking Directions

Cooking Tips:

  1. Spread out dry beans and remove any foreign particles.
  2. Rinse beans in cold water.
  3. Cover beans with 2 inches of water and use one of the soak methods below:

Quick cook Method: Boil beans in water for 2 minutes. Remove from heat, cover and soak for one hour.

OR

Overnight Method (preferred) – Boil Beans in water for 2 minutes. Remove from heat, cover and soak for 4 hours or overnight.

  1. Drain soak water and replace with 6 cups of fresh water. Add 1lb of meat if desired.

Options: ham hocks, sausage, or ham bone.

  1. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours or until tender. Check water level and add hot water if necessary. Stir occasionally.
  2. Salt and pepper to taste. NOTE: Boil beans gently and stir very little to prevent breaking skins.

Slow Cooker Method:

  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.

*Click for microwave instructions

One cup dry beans makes about 2-1/2 cups cooked beans.

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!

Bean & Pea Recipes, Recipes

32oz Beans Recipe

by Edward Watson July 7, 2017 No Comments

THIS IS FOR 2LB BEANS

Cooking Directions

Cooking Tips:

  1. Spread out dry beans and remove any foreign particles.
  2. Rinse beans in cold water.
  3. Cover beans with 2 inches of water and use one of the soak methods below:

Quick cook Method: Boil beans in water for 2 minutes. Remove from heat, cover and soak for one hour.

OR

Overnight Method (preferred) – Boil Beans in water for 2 minutes. Remove from heat, cover and soak for 4 hours or overnight.

  1. Drain soak water and replace with 12 cups of fresh water. Add 1lb of meat if desired.

Options: ham hocks, sausage, or ham bone.

  1. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours or until tender. Check water level and add hot water if necessary. Stir occasionally.
  2. Salt and pepper to taste. NOTE: Boil beans gently and stir very little to prevent breaking skins.

Slow Cooker Method:

  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.

*Click for microwave instructions

One cup dry beans makes about 2-1/2 cups cooked beans.

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!

Beans and Peas, Dixie Lily, Products

Dixie Lily Baby Lima Beans

by Edward Watson June 21, 2017 No Comments

12oz Baby Lima Beans

24oz Baby Lima Beans

Ingredients

Dried baby lima beans.

Cooking Directions

1. Spread out beans and remove any foreign particles.

2. Wash beans in cold water.

3. Cover beans with about 2 inches of water and soak as follows:
Quick Method:
Boil beans in water for 2 minutes. Remove from heat, cover and soak one hour.
Overnight Method (Preferred):
 Boil beans in water for 2 minutes. Remove from heat, cover and soak 4 hours or overnight.

4. Drain soak water and replace with fresh water. (Beans are more easily digested if soak water is discarded.)

5. Add 1 tsp. salt for each cup of beans, if desired. If cooking with salt pork or other seasonings, reduce salt. You may also use either of the two seasoning methods below:
Traditional method: in a large pot add 6 cups of cold water to each pound of drained and rinsed soaked beans. Add 2 tsp. shortening or oil and 2 tsp salt.
Savory method: follow traditional method above, but substitute 2 tsp. onion salt and 1/4 tsp. garlic salt for the plain salt. Add 1 tsp. chicken stock base or 3 or 4 chicken bouillon cubes and 1/4 tsp. white pepper.

6. Cook beans, covered, over low heat for about 2 hours or until tender, add a little more water if necessary to keep beans covered. Taste for salt. NOTE: Boil beans gently and stir very little to prevent breaking skins.

*Click for microwave instructions

*Click for pressure cooker instructions

One cup dry beans makes about 2-1/2 cups cooked beans.

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 (50g)
Servings Per Container: 6 (12 oz. pkg.)
Amount Per Serving
Calories 150 Calories from Fat 0
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 33g 12%
Dietary Fiber 7g 26%
Sugars 1g 0%
Protein 9g
Vitamin D 0mcg 0%
Calcium 18mg 2%
Iron 3mg 15%
Potassium 722mg 15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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

Ordering/Size Information

UPC Code Package Size Case Qty.
66063 1 lb. 24
60063 12 oz. 24
61063 24 oz. 12
Alabama King, Corn Meal, Products

Alabama King Fine Stone Ground Corn Meal

by Edward Watson June 20, 2017 26 Comments

Ingredients

White Corn Meal Enriched with Vitamins (Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid) and Iron.

Ground from Whole Grain Corn

Nutrition Facts
Serving Size 0.25 cup (30g)
Servings Per Container 23 (24 oz. pkg.)
Amount Per Serving
Calories 110 Calories from Fat 10
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0g 0%
Sodium 0mg 0%
Total Carbohydrate23g 8%
Dietary Fiber 2g 8%
Sugars —
Protein 2g 4%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
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.

Contains a bioengineered food ingredient.

Ordering/Size Information

UPC Code Package Size Case Qty.
14068 1.5 lb./24 oz. 12
11268 5 lb. 8
Arnett's, Corn Meal, Products

Arnett’s Stone Ground Plain Corn Meal

by Edward Watson June 20, 2017 8 Comments

Ingredients

White Corn Meal Enriched with Vitamins (Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid) and Iron.

 

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 (30g)
Servings Per Container 23 (24 oz. pkg.)
Amount Per Serving
Calories 110 Calories from Fat 10
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 8%
Sugars 1g
Protein 2g
Vitamin A 0%
Vitamin C 0%
Calcium 4%
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.

Contains a bioengineered food ingredient.

Ordering/Size Information

UPC Code Package Size Case Qty.
10001 1.5 lb. 12
10005 5 lb. 8
Arnett's, Corn Meal, Products

Arnett’s Stone Ground White Self-Rising Corn Meal

by Edward Watson June 20, 2017 1 Comment

Ingredients

White Corn Meal Enriched with Vitamins (Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid) Salt and Leavening (Sodium Bicarbonate, Monocalcium Phosphate).

 

 

Nutrition Facts
Serving Size 0.25 cup (30g)
Servings Per Container 24 (32 oz. pkg.)
Amount Per Serving
Calories 100 Calories from Fat 10
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0g 0%
Sodium 410mg 17%
Total Carbohydrate 21g 7%
Dietary Fiber 2g 8%
Sugars 0g
Protein 2g
Vitamin A 0%
Vitamin C 0%
Calcium 10%
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.

Contains a bioengineered food ingredient.

Ordering/Size Information

UPC Code Package Size Case Qty.
20001 1.5 lb./24 oz. 12
20005 5 lb. 8
Dixie Lily Quick Grits Enriched White Corn 32oz Front Angle
Dixie Lily, Grits, Products

Dixie Lily Quick Grits

by Edward Watson June 20, 2017 7 Comments

Dixie Lily Quick Grits Enriched White Corn 32oz Front Angle
Ingredients

Enriched corn grits (niacin, reduced iron, thiamine mononitrate, riboflavin).

Cooking Directions

For thinner grits, add more more water. For thicker, creamier grits, cook longer.

1. Stir grits and salt into boiling water; return to boil
2. Cover, reduce heat to low
3. Cook 5 minutes, stirring occasionally
4. Serve hot

MICROWAVE DIRECTIONS

For 1 serving: Combine 1-1/3 cups water and 1/8 tsp. salt with 1/3 cup Dixie Lily Grits in a 1-quart bowl. Microwave at HIGH 4-5 minutes, stirring occasionally. Let stand until desired consistency.

PROPORTIONS

1/2 Serving = 3/4 Cup
3/4 cup Boiling Water
3 Tbsp. Grits
Dash of Salt

1 Serving = 1-1/3 Cups
1-1/3 cup Boiling Water
1/3 cup Grits
1/8 tsp. Salt

4 Servings = 5-1/3 Cups
5-1/3 cups Boiling Water
1-1/3 cups Grits
1/2 tsp. Salt

6 Servings = 8 Cups
8 cups Boiling Water
2 cups Grits
3/4 tsp. Salt

Nutrition Facts
Serving Size: 1/3 cup (Dry) (46g)
Servings Per Package: 20 (2 lb. pkg.)
Amount Per Serving
Calories 160 Calories from Fat 5
% Daily Value *
Total Fat .5g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 35g 12%
Dietary Fiber 1g 4%
Sugars 0g
Protein 4g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 8%
* 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.

Contains a bioengineered food ingredient.

Ordering/Size Information

UPC Code Package Size Case Qty.
12039 (Box) 1 lb. 24
13039 (Georgia – White Bag) 2 lb. 12
12639 (Georgia – White Bag) 5 lb. 8