Slow Cooker Chicken and Yellow Rice


  • 4 boneless chicken breasts
  • 5 cups of chicken broth
  • 2 cups of yellow rice
  • 1 medium yellow onion
  • 3 bay leaves
  • Salt
  • Pepper


  1. Put chicken, whole onion, and bay leaves in the crock pot.
  2. Add 4 cups of broth to the pot.
  3. Cook for 4 hours on high or until the chicken is fully cooked.
  4. Remove onion and bay leaves.
  5. Add the remaining broth and rice to the pot and mix well.
  6. Cook for 1 hour or until rice is cooked.
  7. Add salt and pepper to taste

Cheesy Broccoli, Chicken, and Rice Casserole


  • 2 boneless, skinless uncooked chicken breasts
  • 1 ½ cups of white rice
  • 2 cups of chicken broth
  • 2 cups of water
  • 2 ½ cups of chopped broccoli florets
  • 2 cups of shredded cheddar cheese
  • ½ cup of milk
  • 1 yellow onion
  • 2 cloves of minced garlic
  • 1 cup of crushed Ritz crackers
  • 1 teaspoon of Italian seasoning
  • 1 teaspoon of salt
  • ½ teaspoon of pepper
  • 1 teaspoon of thyme
  • 4 tablespoons of butter


  1. Preheat oven to 350 degrees.
  2. Cut chicken into small pieces and add seasonings.
  3. Heat 2 tablespoons of butter in a pot over medium-high heat.
  4. Once, melted add chicken and cook for 5 minutes or until all sides are fully brown.
  5. Remove from pot and set aside.
  6. Add onion to the pot and cook until golden.
  7. Add in garlic and stir for 30-45 seconds.
  8. Add broth, rice, water, and chicken to the pot.
  9. Stir together and bring to a boil.
  10. Reduce heat and allow to simmer for 10 minutes, covered.
  11. Stir in broccoli, cover pot, and cook for 10 more minutes or until rice is fully cooked.
  12. Stir in milk, then add half of the cheese.
  13. Mix together.
  14. Add mixture to a slightly greased pan and top with remaining cheese.
  15. Cover and bake for 15 minutes or until cheese is melted.
  16. Melt the remaining 2 tablespoons of butter.
  17. Combine crushed crackers and butter.
  18. Remove the casserole from the oven and add topping.
  19. Bake uncovered for 10 more minutes.

Slow Cooker Pinto Bean Soup


  • 1 pound (2 cups of dried pinto beans)
  • 1 yellow onion
  • 2 chopped jalapeños
  • 2 cans of diced tomatoes 
  • 1 bell pepper
  • 1 diced carrot
  • 2 cups of spinach or collard greens
  • 3 cloves of minced garlic
  • 2 ½ cups of broth
  • 1 teaspoon of oregano
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • ½ teaspoon of salt
  • 1 bay leaf
  • Olive oil


  1. Cook beans at high pressure then soak beans for 1 hour with 8 cups of water
  2. Rinse and drain beans. Set aside.
  3. Add garlic, jalapeños, and onions and cook for 2 minutes on sauté mode.
  4. Add beans, broth, tomatoes, tomato juice from a can, peppers, and seasonings.
  5. Mix to combine.
  6. Place on high pressure and cook for 20 minutes.
  7. Allow cooker pressure to naturally release for around 15-20 minutes.
  8. Sit for 5 minutes before serving.

Steak Stir Fry


  • 1 cup of white rice
  • 1 ½ lbs. of steak
  • 3 tablespoons of olive oil
  • 2 large carrots
  • 1 bell pepper
  • ½ yellow onion
  • 1 ½ cups of broccoli florets
  • Salt
  • Pepper
  • ⅓ cup of Soy sauce 
  • ½ teaspoon of garlic powder
  • 1 tbsp of sesame seeds


  1. Boil water and cook rice covered for 20 minutes.
  2. Begin chopping your vegetables.
  3. Heat skillet with olive oil on medium over the stove.
  4. Slice steak into thin pieces and place into skillet.
  5. Cook steak in batches uncovered until all sides are browned. 
  6. Remove the steak and add chopped vegetables to the skillet in stages, starting with onions.
  7. When onions are cooked, add peppers then carrots and broccoli. Stir frequently.
  8. Add steak back into the skillet and mixed in with vegetables.
  9. Add garlic powder, salt, pepper, sesame seeds, and any other desired seasonings
  10. Add soy sauce and remove from heat.
  11. Serve over your rice.

Chicken Rice Casserole


  • 1 rotisserie chicken (4 cups of chopped chicken)
  • 2 cups of uncooked rice
  • 1 chopped onion
  • 1 ½ cups of chicken broth
  • 1 cup of water
  • 1 teaspoon of salt
  • ½ teaspoon of garlic powder
  • ½ teaspoon of pepper
  • ½ teaspoon of paprika
  • ¼ cup of melted butter


  1. Preheat oven to 350 degrees.
  2. Combine rice, onion, and butter.
  3. Spread the rice mixture onto a lightly greased pan.
  4. Add in chicken broth, water, and seasons to the mixture
  5. Place chicken on top of the mixture.
  6. Cover the pan with aluminum foil and bake for 45 minutes or until the rice and chicken are cooked.
Dixie Lily Quick Grits

Grits Casserole

1 Cup Grits
4 Cups Water
1 Tsp Salt
1 Stick of butter, at room temp and cut into pieces
2 Eggs well beaten
1/4 cup Milk
Salt and Pepper to taste
Dash of Tabasco
Dash of Worcestershire
2 cups (or I usually put more)
Shredded Mexican Cheese

Cook grits in water with salt added according to package directions.
After grits are cooked, add cheese, eggs, butter, salt and pepper, milk and other seasonings.

When Combined:
Put in a 2 quart casserole that has been sprayed with Pam.
Bake 40 minutes to 1 hour at 350 degrees.

Can make ahead and refrigerate until ready to bake.

Fried Mush

Submitted By: S. Dennison
Created By: Delores Blake


  • 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.

Turkey Gumbo

Turkey Stock 


  • 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.


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.

Dixie Lily Jambalaya Rice Mix

Yellow Rice Dinner (Oven Method)

Dixie Lily Yellow Rice Dinner

9 x 13 Aluminum pans

Boiling water



  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