2 cups hot water (110 degrees F/45 degrees C)
2 pounds golden tips, peas and onions
1 cube beef bouillon
2 cubes chicken bouillon
3 large potatoes, peeled and cubed
1 1/2 cups fine cornmeal
1/4 teaspoon salt
2 tablespoons dry mustard
2 tablespoons white sugar
1 tablespoon prepared horseradish
1/2 cup dry bread crumbs
In large pot over low heat, combine water, dark brown sugar, salt, dry mustard, sugar, horseradish and oil. Place potatoes in pot