Dixie Lily Spanish Bean Soup Dinner 10oz

Dixie Lily Spanish Bean Soup Mix

Dixie Lily Spanish Bean Soup Dinner 10oz

Ingredients

Garbanzo beans, dehydrated red and green bell peppers, onion powder, tomato powder, garlic powder, monosodium glutamate (flavor enhancer), salt, tomato flakes, hydrolyzed plant protein, yellow #5, sugar, corn starch, soy flour, chicken fat, hydrogenated soy and/or cotton seed oil, dehydrated chicken meat, turmeric, spices, disodium insinuate, and disodium gunylate (flavor enhancers), natural flavors.

Cooking Directions

Soak beans overnight in salt water to cover. When ready to cook, drain off salt water from beans. Pour the beans into 6 cups of boiling water. Add ingredients that are enclosed in package, diced potatoes and chopped smoked pork sausage. Cook until done.

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: 1/3 cup (49g) Servings Per Container: 6 (10 oz. pkg.)
Amount Per Serving
Calories 120Calories from Fat 20
% Daily Value *
Total Fat 2g3%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 70mg3%
Total Carbohydrate 32g11%
Dietary Fiber 15g60%
Sugars 1g
Protein 89
Vitamin A2%
Vitamin C20%
Calcium6%
Iron10%
* 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.

Dixie Lily Self Rising Corn Meal Enriched Yellow 20oz

Dixie Lily Self Rising Enriched Yellow Corn Meal

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

Ordering/Size Information

UPC Code Package Size Case Qty.
17542 20 oz. 6

Lemon Cornmeal Cake with Blueberries and Lemon Glaze

Ingredients:

  • 3 cups all-purpose flour
  • 2/3 cup Dixie Lily yellow cornmeal
  • 1 1/2 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 4 large eggs
  • 2 tablespoons finely grated lemon peel
  • 1 1/2 teaspoon vanilla extract
  • 1 cup (2 sticks) unsalted butter , melted, cooled
  • 1 pint blueberries , washed and gently dried

Glaze

  • 2 cups powdered sugar
  • 4 tablespoons fresh lemon juice
  • zest of 1 lemon
  • 2 teaspoons vanilla extract

Instructions:

  1. Position rack in center of oven and preheat to 350°F.
  2. Butter bundt pan; coat with cornmeal.
  3. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
  4. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl.
  5. Pour buttermilk mixture and melted butter into flour mixture.
  6. Gently fold liquids into flour mixture until just blended (do not stir).
  7. Spread evenly in pan. Add blueberries.
  8. Bake cake about 30 minutes, until it springs back when gently touched.
  9. Let cool.

Glaze:

  1. Combine powdered sugar, lemon juice, lemon peel and vanilla extract in a small bowl.
  2. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread.
  3. Pour over the cake.

Cornmeal and Thyme Cookies

Ingredients:

  • 3 cups all-purpose flour
  • 1 cup Dixie Lily Yellow Corn Meal
  • 1 teaspoon salt
  • 1 1/2 cups unsalted butter
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 tablespoon thyme

Instructions:

  1. Preheat oven to 350º and line baking pans with parchment paper
  2. Whisk together flour, cornmeal and salt. Set aside
  3. Beat butter and sugar on medium speed until light and fluffy. Add egg and vanilla and mix well.
  4. Reduce mixer speed to low and slowly add flour mixture and thyme. Mix just until combined.
  5. Drop dough in tablespoons full onto prepared pans, about 2 inches apart. Flatten cookies slightly.
  6. Bake 14-16 minutes, or until edges are golden brown.
  7. Let cool on rack.

Yellow Rice Dinner (Oven Method)

Dixie Lily Yellow Rice Dinner

9 x 13 Aluminum pans

Boiling water

Butter

Directions:

  1. Preheat oven to 350 degrees. Pour hot water into the 9x 13 aluminum pans along with the rice and butter. Mix well. Tightly cover aluminum pan with aluminum foil.
  2. Place pan in oven for 45-55 minutes. (Cooking times vary slightly depending on how many servings you are cooking).
  3. Remove and let rice sit covered for 10 minutes. Fluff rice with fork before serving.
To Prepare

(1/2 cup serving)

Yellow Rice Hot Water Butter or margarine
6 Servings 1 cup 2 cups 1 Tbsp
12 Servings 2 cups 4 cups 2 Tbsp
18 Servings 3 cups 6 cups 3 Tbsp
24 Servings 4 cups 8 cups ¼ cup

China Doll™ Red Beans and Rice in Pressure Cooker

1 pound (2 cups) China Doll™ Light Red Kidney Beans
1 tablespoon vegetable oil
2 green onions, chopped
1/2 cup white or yellow onion, chopped
1/4 cup celery leaves, chopped
2 garlic cloves, minced
6 cups water
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
1 pound ham or sausage
3 cups uncooked China Doll™ rice
1/2 cup green onions, chopped, for garnish

1.     Rinse and sort the beans.
2.      Place oil into the pot and heat.  Add two green onions, white or yellow onion, celery leaves, and garlic. Sauté until onion is tender but not browned.
3.      Add beans, water, salt, pepper, and hot sauce. Stir well.
4.      Bury ham pieces or sausage in beans.
5.      Cook rice with water and salt according to package directions.
6.      Serve beans over hot rice. Top each serving with a generous sprinkling of green onions.

Chicken and Yellow Rice

You will need:
9 x 13 inch baking dish
12-15 Chicken Tenderloins (skinless)
Seasoning (Cavenders)
2 -10oz can Cream of Chicken

How to make it:
Step 1: Season Chicken to taste and place in baking dish @ 350 for 20 min.
Step 2: Remove chicken tenderloins from baking dish.
Step 3: Add 1 cup of Dixie Lily Yellow Rice, 2 cups of water, and 2 cans cream of chicken. Mix well.
Step 4: Add chicken tenderloins on top of the mixture and place in oven for 35-45 minutes or until moisture is dissolved.

Boneless Pork Chops and Yellow Rice

You will need:
9 x 13 inch baking dish
10-12 Boneless breakfast size pork chops
Seasoning (for pork chops)
1- 10oz can of diced tomatoes with chili peppers

How to make it:
Step 1: Season pork chops to taste and place In baking dish @350 for 20 minutes
Step 2: Remove pork chops from baking dish
Step 3: Add 1 cup of Dixie Lily Yellow Rice, 2 cups of water, and 1 can of diced tomatoes with chili peppers. Mix well.
Step 4: Add pork chops on top of the mixture and sprinkle cup of shredded cheese on top.
Step 5: Place in oven for 35 minutes or until moisture is dissolved.

Dixie Lily Yellow Corn Grits – Gluten Free!


Ingredients

Ordering/Size Information

UPC Code Package Size Case Qty.
14639 20 oz. 12

Dixie Lily Stone Ground Yellow Self-Rising Corn Meal

Nutrition Facts
Serving Size 0.25 cup (30g)
Servings Per Container 23 (24oz. pkg.)
Amount Per Serving
Calories 100 Calories from Fat 10
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 17%
Sodium 410mg 0%
Total Carbohydrate 21g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 3g
Vitamin A 2%
Vitamin C 0%
Calcium 10%
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.
15324 24 oz. 12