Lima Cheese Casserole

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

Turkey Gumbo

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.

Dixie Lily Jambalaya Rice Mix

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.

Hush Puppies

Dixie Lily Hush Puppies

2 ¼ cups Dixie Lily Corn Meal

3 tablespoons Plain Flour

2 tablespoons finely chopped onion

1 egg, beaten

1 cup milk or water

 

Combine corn meal, flour, and onion. Add egg and milk and beat until smooth. Drop batter from a spoon into hot grease. Fry until golden brown. Drain on paper towels and serve hot with fish.

*For delicious variation:

Add corn, chopped jalapenos, and cheese to taste.

 

Dixie Lily Stone Ground Hush Puppies

2 cups Dixie Lily Stone Ground Medium Corn Meal

1 tablespoon flour

1 teaspoon soda

1 teaspoon baking powder

1 tablespoon salt

1 egg

6 tablespoons chopped onion

1 ½ to 2 cups buttermilk

 

Mix all dry ingredients, add chopped onion, then milk and egg. Drop batter from a spoon into deep hot grease. Drain on paper towels.

*For delicious variation:

Add corn, chopped jalapenos, and cheese to taste.

 

 

Alabama King Hush Puppies

2 cups Alabama King Corn Meal

1 tablespoon flour

1 teaspoon soda

1 teaspoon baking powder

1 teaspoon salt

6 tablespoons chopped onion

1 ½ to 2 cups buttermilk

1 egg

 

Mix all dry ingredients, add chopped onion, then milk and egg. Drop batter from a spoon into deep hot grease. Drain on paper towels.

*For delicious variation:

Add corn, chopped jalapenos, and cheese to taste.

 

 

Arnett’s Hush Puppies

1 cup Plain Stone Ground Corn Meal

¼ cup Buttermilk

½ teaspoon Soda

½ teaspoon Salt & Pepper

½ teaspoon Baking Powder

2 tablespoon Minced Onion

 

Mix corn meal, onions, salt, and pepper. Dissolve soda in milk and add meal to mixture. Beat well and drop from spoon into hot grease and brown on both sides.

*For delicious variation:

Add corn, chopped jalapenos, and cheese to taste.

Dixie Lily Cornbread Recipe

You will need:
2 Eggs
2 Tbsp. Vegetable Oil
1 cup Water
1/2 cup Milk or Buttermilk
2 cups Corn Meal
2 tsp. Baking Powder
1 tsp. Salt
1 Tbsp. Sugar (optional)

How to make it:
Preheat oven to 450° – preheat baking pan with butter or grease. (9-inch cast iron skillet). Beat eggs in a mixing bowl. Add remaining ingredients in order listed; stir until well blended. Pour batter into hot pan and bake 20-25 minutes or until golden brown.

Makes one 9-inch pan or 8-12 muffins or 12-16 small muffins.

Dixie Lily Southern Cornbread

You will need:
1 Egg
1/4 cup melted shorteneing or vegetable oil
1-1/4 cup Milk or Buttermilk
2 cups Dixie Lily Self-Rising Corn Meal

How to make it:
Preheat oven to 450° – preheat baking pan with butter or grease. (8-inch cast iron skillet). Lightly beat egg in a mixing bowl; add milk and oil. Stir in corn meal; mix well. Pour batter into hot pan and bake 20-25 minutes or until golden brown.

Makes one 8-inch skillet or 8-12 muffins or 12-16 small muffins/corn sticks

TOASTED CORN MUFFINS

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

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.