Author: Dixie Lily | China Doll

Corn Meal Recipes, Desserts, Dixie Lily, Recipes

Cornmeal and Thyme Cookies

by Dixie Lily | China Doll November 5, 2019 No Comments

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.
Desserts, Dixie Lily, Recipes, Rice Recipes

Old-Fashion Rice Pudding

by Dixie Lily | China Doll November 5, 2019 No Comments

Ingredients:

  • 12 cups whole milk, divided
  • 1 cup sugar
  • 1 reason salt
  • 1 cup Dixie Lily long grain white rice
  • 4 teaspoons vanilla
  • 1 cup raisins
  • 1 cup pecans
  • ground cinnamon

Instructions:

  1. In a large saucepan, combine 11 cups milk, sugar and salt. Bring to a boil over medium-high heat.
  2. Stir in Dixie Lily rice and reduce heat to low. (Adjust heat to a gentle simmer)
  3. Stirring occasionally, cook 50-60 minutes. Mixture should thicken to a yogurt like consistency.
  4. Once thickened, remove from heat and add vanilla and raisins.
  5. Let cool and then refrigerate. Stir in 1 cup milk before serving. Sprinkle with cinnamon and pecans if desired.
Desserts, Instant Pot Recipes, Recipes, Rice Recipes

Instant Pot® Rice Pudding

by Dixie Lily | China Doll November 5, 2019 No Comments

Ingredients:

  • 2 cups Uncooked Dixie Lily Long grain white rice
  • 4 cups milk
  • 2 cups water
  • 1 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1 cup raisins
  • pinch of salt
  • 2 tablespoons unsalted butter

Instructions:

  1. In the inner pot of your Instant Pot® pressure cooker combine the rice, milk, water, sugar, cinnamon, raisins, and salt.
  2. Mix well – make sure there are no large lumps of cinnamon.
  3. Close the lid, lock it into its position. Press MANUAL (pressure cooking) and adjust the time to 5 minutes.
  4. When the cooking cycle is finished, wait about 7 minutes before releasing the pressure manually. (Adjust cook time to 3 min for harder rice or 7-10 minutes for softer rice)
  5. When the pin has dropped, open the lid and give it a good mix. Now stir in the butter. Taste it and add more sweetener, if needed.
  6. Serve and garnish as you like. (Will thicken as it cools)
Corn Meal Recipes, Dixie Lily, Main Courses, Recipes, Side Dishes

Fried Mush

by Dixie Lily | China Doll October 31, 2019 1 Comment

Submitted By: S. Dennison
Created By: Delores Blake

Ingredients:

  • 4 c. Water
  • 1 t. Salt
  • 1 c. Dixie Lily Corn Meal

Preparation Instructions

Lightly grease a standard size loaf pan with butter. Bring 3 cups of water to a boil. Combine corn meal, salt, and 1 cup of water in a separate container. Slowly pour into boiling water while stirring. Return to boiling. Stir constantly over med heat until thick, about 10-20 minutes, depending on how high the heat is when you’re cooking it. Empty into bread pan. Let cool to room temp. Refrigerate overnite. Slice about 1 in. thick. Fry in lard until golden brown on both sides. Eat with corn syrup.

Bean & Pea Recipes, China Doll, Recipes, Side Dishes, Uncategorized

Lima Cheese Casserole

by Dixie Lily | China Doll October 31, 2019 No Comments

Submitted By: Tom Allen
Created By: Anne Allen

Ingredients:

  • 1 1/2 cups China Doll Baby Lima Beans
  • Warm Water
  • 1/2 teaspoon salt
  • 1/2 cup Chopped Onions
  • 2 tablespoons Shortening
  • 1 1/4 cup Cooked Tomatoes
  • 1 teaspoon Chilli Powder
  • 1 1/2 cups Shredded Cheddar Cheese

Preparation Instructions

Wash and cook beans with salt in warm water till tender. Drain.
Brown onions in hot shortening. Add tomatoes, chilli powder and salt. Cook till slightly thick.
Place alternate layers of beans, tomato sauce and cheese in a greased casserole dish.
Bake at 350 degrees for 30 minutes

China Doll, Dixie Lily, Main Courses, Recipes, Soups & Stews

Turkey Gumbo

by Dixie Lily | China Doll October 30, 2019 No Comments

Turkey Stock 

Ingredients:

  • Leftover Turkey Carcass (Be sure to leave some meat on the bones for the Gumbo)
  • 4 Celery Stalks (Leaves included)
  • 2 Onions Quartered
  • 2 Bay leaves
  • 1 Teaspoon rosemary
  • 10 whole cloves
  • 1 Tablespoon Thyme
  • 1 Tablespoon Cajun Seasoning (Like Tony Chachere’s)
  • 3 cloves garlic rough chop

Chicken Stock and Water (Enough to cover bones)

Bring to a boil in a large stock pot and then simmer for 3 – 4 hours.  Strain the stock in to another stock pot and keep warm.  Pull all the meat off the bones of the turkey and shred it (Be careful of bones particularly in the legs).  Set meat aside to be added to the Gumbo later.

Ingredients:

Turkey Gumbo

  • 1 cup Salted Butter
  • 1 cup All Purpose Flour
  • 1 ½ Onion diced
  • 4 Celery Stalks chopped to similar size to onions
  • 2 green peppers chopped to similar size of onions and celery
  • ½ Jalapeno chopped fine
  • 3 Cloves Garlic finely minced
  • 2 Bay leaves
  • 1 Tablespoon Thyme
  • 1 Teaspoon Rosemary
  • 1 Tablespoon Cajun Seasoning (Like Tony Chachere’s)
  • 1 Pound Sausage (Like Conecuh) browned and chopped in to bite size pieces
  • Turkey Stock and additional chicken stock if needed.
  • Shredded Turkey meat from the Stock

In a large stock pot make a light roux by adding the butter and AP Flour on medium heat.  Stir constantly with a wooden spoon to keep roux from burning.  You cannot walk away from a roux.  Brown the roux until it is the color of a brown paper bag.  Add onion, celery, green peppers, jalapeno and cook until soft.  Add garlic, bay leaves, thyme, rosemary, Cajun seasoning and stock.  Bring mixture to a boil and then reduce heat to a simmer for 1 hour.  Add sausage and shredded turkey and cook for 30 – 45 minutes.  Serve over Dixie Lily or China Doll rice.

Main Courses, Recipes, Rice Recipes, Side Dishes

Dixie Lily Jambalaya Rice Mix

by Dixie Lily | China Doll July 25, 2019 7 Comments

Ingredients

Long grain parboiled rice (enriched with thiamine mononitrate, niacin, folic acid and iron), onion, seasoning (salt, spices including paprika, hydrolyzed corn, what and soy protein, garlic, yeast extract, caramel color, silicon dioxide), red and green bell peppers, sunflower oil (processing aid).

Cooking Directions

1. Precook bite sized pieces of sausage, boneless chicken, ham or shrimp** (or any combination of the four).
2. In a large saucepan bring water to a boil.*
3. Mix – Jambalaya Rice Mix and meat of your choice in a large sauce pan until well blended. Cover and bring to boil. Reduce heat to low and simmer 25 minutes or until liquid is absorbed. **Add cooked shrimp during the last 5 minutes of cooking time.
4. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.

Nutrition Facts
Serving Size: 1/3 cup (Dry) (57g)
Servings Per Container: about 13 – 1 cup; 26 – 1/2 cup
Amount Per Serving
Calories 200
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 820mg 36%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 7%
Total Sugars 1g
*Includes 0g Added Sugars		 0%
Protein 5g
Vitamin D 0mcg 0%
Calcium 42mg 4%
Iron 3mg 15%
Potassium 148mg 4%
Vit. C 32mg 35%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Brands, Dixie Lily, Products, Rice

Dixie Lily Jambalaya Rice Mix

by Dixie Lily | China Doll April 3, 2019 4 Comments

Ingredients

Long grain parboiled rice (enriched with thiamine mononitrate, niacin, folic acid and iron), onion, seasoning (salt, spices including paprika, hydrolyzed corn and soy protein, garlic, yeast extract, caramel color, silicon dioxide), red and green bell peppers, sunflower oil (processing aid). CONTAINS SOY

Cooking Directions

1. Precook bite sized pieces of sausage, boneless chicken, ham or shrimp** (or any combination of the four).
2. In a large saucepan bring water to a boil.*
3. Mix – Jambalaya Rice Mix and meat of your choice in a large sauce pan until well blended. Cover and bring to boil. Reduce heat to low and simmer 25 minutes or until liquid is absorbed. **Add cooked shrimp during the last 5 minutes of cooking time.
4. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.

*COOKING MEASUREMENT CHART

For moister rice, use ¼ cup more water.

To Prepare

(1/2 cup serving)

Jambalaya Mix

Water

Protein suggestions

6 Servings 

1 cup

2 cups

1 lb.

12 Servings 

2 cups 

4 cups 

1-2 lbs.

18 Servings 

3 cups 

6 cups 

2 lbs. 

24 Servings 

Entire contents 

8 cups 

3 lbs. 

Cooking Directions (Pressure Cooker): 

  • Press Sautee mode and cook bite sized pieces of sausage, boneless chicken, ham or shrimp**(or any combination of the four)
  • Add the water to the pot depending on the below serving suggestions. 
  • Mix –Jambalaya Rice Mix and meat of your choice in pressure cooker until well blended.  Cover and turn to seal mode. Press the rice button or cook for 12 minutes. (Note it will take approximately 10 minute to enter cooking cycle).

** Add cooked Shrimp after cooking is complete.  

  • Let stand 5 minutes then turn valve to manual release. Fluff with fork before serving. 

*COOKING MEASUREMENT CHART

For moister rice, use ¼ cup more water.

To Prepare

(1/2 cup serving)

Jambalaya Mix

Water

Protein suggestions

6 Servings 

1 cup

1 1/2 cups

1 lb.

12 Servings 

2 cups 

3 cups 

1 lb. -2 lbs.

18 Servings 

3 cups 

4 1/2 cups 

2 lbs. 

24 Servings 

Entire contents 

5 1/4cups 

2 lbs. 

Cooking Directions (Conventional Oven):

  • Preheat oven to 350 degrees. Pour hot water into the 9x 12 aluminum pans along with the rice and butter. Mix well. Tightly cover aluminum pan with aluminum foil.
  • Place pan in oven for 30 minutes. (Cooking times vary slightly depending on how many servings you are cooking). 
  • Remove and let rice sit covered for 5-10 minutes. Fluff rice with fork before serving. 

To Prepare

(1/2 cup serving)

Jambalaya Mix

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

1/4 cup
  • Note: this is made with parboiled rice, so it will keep from getting sticky and should last on warming tray for 3+ Hours. 

 

Nutrition Facts
Serving Size: 1/3 cup (Dry) (57g)
Servings Per Container: about 13 – 1 cup; 26 – 1/2 cup
Amount Per Serving
Calories 200  
  % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 820mg 36%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 7%
Total Sugars 1g
*Includes 0g Added Sugars		 0%
Protein 5g  
Vitamin D 0mcg 0%
Calcium 42mg 4%
Iron 3mg 15%
Potassium 148mg 4%
Vit. C 32mg 35%
   
   
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
 

 

Main Courses, Rice Recipes

Yellow Rice Dinner (Oven Method)

by Dixie Lily | China Doll January 28, 2019 3 Comments

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
Instant Pot Recipes

China Doll™ Red Beans and Rice in Pressure Cooker

by Dixie Lily | China Doll June 20, 2018 No Comments

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.