Category: Dixie Lily

Dixie Lily, Grits, Products

Dixie Lily White Corn Grits – Gluten Free!

by Dixie Lily | China Doll January 8, 2020 6 Comments

Ingredients:

White Corn Grits enriched with vitamins (niacin, thiamine mononitrate, riboflavin) and iron.

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.

Dixie Lily White Corn Grits are the like the old-fashioned Grits, yet they cook in three to five minutes!

 

  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

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, Desserts, Dixie Lily, Recipes

Navy Bean Cheesecake

by Dixie Lily | China Doll December 16, 2019 No Comments

Ingredients:

  • 2 cups Dixie Lily navy beans, cooked
  • 3 eggs
  • 3/4 cup brown sugar
  • 1 1/2 6 oz containers of vanilla yogurt
  • 1 1/2 teaspoons vanilla extract
  • dash of salt

Topping:

  • 1-2 cups of fresh fruit of your choice
  • 1/2 cup lime juice
  • 1 1/2 tablespoon brown sugar
  • whipped cream

Instructions:

  1. Preheat oven to 325º
  2. Using an electric mixer, combine beans, brown sugar, yogurt, salt and eggs- one at a time.
  3. Pour into 5-6 oven safe bowls and bake for 30 minutes.

Topping:

  1. In a saucepan over low heat, combine fruit, sugar, and lime juice and let cook about 5 min.
  2. Let cool
  3. Top cheesecake with whipped topping, fruit mixture and extra fruit if desired and serve.
Corn Meal Recipes, Desserts, Dixie Lily, Recipes

Cornmeal Pie

by Dixie Lily | China Doll November 6, 2019 No Comments

Ingredients:

  • 1 1/2 cup butter, softened
  • 2 cups Sugar
  • 4 eggs
  • 2 cups light corn syrup
  • 3/4 cup milk
  • 1 1/2 teaspoon vanilla
  • 3/4 cup Dixie Lily Cornmeal
  • 4 tablespoons all-purpose flour
  • 2 pastry shells

Instructions:

  1. Preheat oven to 350º
  2. In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells.
  3. Bake for 25 minutes.
  4. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary).
  5. Cool on a wire rack. (Garnish with whipped cream if desired.)
  6. Refrigerate leftovers.
Corn Meal Recipes, Desserts, Dixie Lily, Recipes

Lemon Cornmeal Cake with Blueberries and Lemon Glaze

by Dixie Lily | China Doll November 6, 2019 No Comments

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.
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.
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.

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.

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.
 

 

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