Author: Edward Watson

China Doll Great Northern Beans 16oz
Beans and Peas, China Doll, Products

China Doll Great Northern Beans

by Edward Watson June 16, 2017 No Comments

China Doll Great Northern Beans 16ozIngredients

Dried great northern 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 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

*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 (51g) (Dry)
Servings Per Container: 13 (16 oz. pkg.)
Amount Per Serving
Calories 110 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 31g 11%
Dietary Fiber 20g 70%
Sugars 1g 0%
Protein 10g
Vitamin D 0mcg 0%
Calcium 33mg 2%
Iron 2.3mg 15%
Potassium 597mg 15%
* 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, and packaged in the USA.

Ordering/Size Information

UPC Code Package Size Case Qty.
16001 1 lb 24
16024 24 oz 12
16002 2 lb 12
China Doll Blackeye Peas 16oz
Beans and Peas, China Doll, Products

China Doll Blackeye Peas

by Edward Watson June 16, 2017 2 Comments

China Doll Blackeye Peas 16ozIngredients

Dried blackeye peas

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 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.

Cooking Directions for:

16oz bag
24oz bag
32oz bag (2lbs)

*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 (37g) (Dry)
Servings Per Package: 9 (12 oz. pkg.)
Amount Per Serving
Calories 90 Calories from Fat 0
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 23g 8%
Dietary Fiber 10g 40%
Sugars 1g
Protein 9g
Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 1.8mg 15%
* 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, and packaged in the USA.

Ordering/Size Information

UPC Code Package Size Case Qty.
10001 1 lb 24
31321 1 lb 12
10012 12 oz 24
10002 2 lb 12
10024 24 oz 12
10004 4 lb 6
Beans and Peas, China Doll, Products

China Doll Black Beans

by Edward Watson June 16, 2017 No Comments

Ingredients

Dried black 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.

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

*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 (Dry) (56g)
Servings Per Container 6 (12 oz. pkg.)
Amount Per Serving
Calories 130 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 17g 62%
Sugars 1g 0%
Protein 13g
Vitamin D 0mcg 0%
Calcium 18mg 2%
Iron 3.3mg 20%
Potassium 848mg 20%
* 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.
30835 12 oz. 12
30512 12 oz 24
China Doll Baby Lima Beans 16oz
Beans and Peas, China Doll, Products

China Doll Baby Lima Beans

by Edward Watson June 16, 2017 No Comments

IngredientsChina Doll Baby Lima Beans 16oz

Dried Baby Lima 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 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.

Cooking Directions For:

12 oz bag
24oz bag
32oz bag (2lbs)

*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) (Dry)
Servings Per Package: 7 (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 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.
11001 1 lb 24
31322 1 lb 12
11012 12 oz. 24
11002 2 lb 12
11024 24 oz. 12
11004 4 lb. 6
Dixie Lily, Products, Rice

Dixie Lily Long Grain Extra Fancy White Rice

by Edward Watson June 16, 2017 No Comments

Ingredients

Long Grain Enriched Milled Rice, Ferric Orthophosphate (Iron), Niacinamide (Niacin), Thiamine Mononitrate (Thiamine), and Folate (Folic Acid).

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 2-3quart cooking container. Bring to a rolling boil in uncovered container, stir in 1 cup of rice, lower heat to simmer, and cover with a tight-fitting lid. Simmer for 20 minutes. Do not remove lid while cooking. This makes rice gummy.

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

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 (45 g)
Servings Per Package: 15 (24 oz. pkg.)
Amount Per Serving
Calories 170 Calories from Fat 0
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0f 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 8%
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.
71039 12 oz. 24
74339 24 oz. 12
74739 40 oz. 12
Corn Meal Recipes, Recipes, Side Dishes

Arnett’s Cornbread

by Edward Watson June 16, 2017 4 Comments
RECIPE 1

You will need:
1 cup Self-Rising Corn Meal
1/2 cup Self-Rising Flour
2 Eggs
1 cup Milk
4 Tbsp. Shortening (melted)
1 Tbsp. Sugar (optional)

How to make it:
Preheat oven to 425° – preheat baking pan with butter or grease. Sift dry ingredients together. Combine egg, milk and shortening together in a bowl then add dry ingredients. Stir until mixed completely. Pour into hot bread/stick pan/muffin pan/or small cast iron skillet. Bake until golden brown – about 20 minutes.

RECIPE 2

You will need:
1 cup Plain Corn Meal
1/2 tsp. Baking Soda
1 tsp. Salt
1 Egg
1 cup Buttermilk*
2 Tbsp. Shortening (melted)
1/2 tsp. Sugar (optional)

How to make it:
Preheat oven to 350° – preheat baking pan with butter or grease. Sift dry ingredients together. Add buttermilk, well beaten egg and shortening. Stir until mixed completely. Pour into well greased hot bread/stick pan/muffin pan/or small cast iron skillet. Bake until golden brown – about 25 minutes.

*Can be made with sweet milk but omit soda.

TOASTED CORN MUFFINS

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

Corn Meal Recipes, Recipes, Side Dishes

Spoon Bread

by Edward Watson June 14, 2017 No Comments

This is basically a moister cornbread, almost a cornbread pudding.

1 cup Self-Rising Corn Meal
3 Eggs (separated)
2 cups Milk
1 Tbsp. Shortening
1 Tbsp. Sugar
1 cup Water

Preheat oven to 400°; place pan to be used in oven to preheat as well. Beat eggs yolks in a separate bowl. Beat egg whites until stiff and set aside. Scald milk and pour over meal. Add cold water. Add sugar and shortening and beaten egg yolks. Fold in beaten egg whites. Pour into a well greased, hot, 1 quart baking dish. Bake 40 minutes at 400°.

Recipes

Hush Puppies

by Edward Watson June 14, 2017 12 Comments

The first recorded reference to the word “hush-puppy” dates to 1899, and the dish most likely
originated with the original Indian tribes living in the South and Southeast.

Hushpuppies are a food with strong ties to the Southern United States, although they are available in many areas of the United States on the menus of deep fried fish restaurants. The name “hushpuppies” is often attributed to hunters, fishermen, or other cooks who would fry some basic cornmeal mixture (possibly that they had been bread-coating or battering their own food with) and feed it to their dogs to “hush the puppies” during cook-outs or fish-fries.

It is common to serve hush puppies along with fried fish since you already have a deep well of oil
heated for the purpose.

There are several variation printed on our packages. We also have pre-mixed Dixie Lily Hush Puppy Mix.

DIXIE LILY / ALABAMA KING

2 cups Corn Meal
1 Tbsp. Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1 Tbsp. Salt (or less)
1 Egg
6 Tbsp. chopped Onion
1-1/2-2 cups Buttermilk

Mix all dry ingredients, add chopped onion, then milk and eggs. Drop by spoonful into deep, hot grease where fish are cooking. Drain on paper towels.

ARNETT’S

1 cup Corn Meal
2 Tbsp. Minced Onion
1/2 tsp. each Salt & Pepper
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 cup Buttermilk

Mix meal, onions, salt, pepper and baking powder. Dissolve Baking Soda in milk and add to meal mixutre. Beat well and drop from spoon into hot fat and brown on both sides. Drain on paper towels.

Recipes

Corn Meal Dressing

by Edward Watson June 14, 2017 3 Comments

2 cups Dixie Lily Self-Rising Corn Meal
2 eggs, beaten
1-1/2 cups buttermilk
1/4 cup melted shortening or vegetable oil
1 large onion, diced
1/2 cup diced celery
1/2 cup butter
7 cups chicken broth, divided (hold 1 cup aside)
2 tsp poultry seasoning
2 tsp. sage
Salt and Pepper to taste

Preheat oven to 450°F.

Grease skillet and in oven to heat. In a bowl mix milk and oil, stir in corn meal and mix well. Pour batter in to prepared skillet and bake 20-25 minutes or until golden brown.

Remove from oven and reduce heat to 400°.

Crumble cornbread into a casserole dish and add 6 cups of chicken broth. Let sit. Sautee onion and celery in butter until soft. Add to crumbled cornbread along with last cup of broth. Beat eggs and seasoning in a separate bowl then add to cornbread mixture. Mix well.

Bake for 40-50 minutes until done.