Hush Puppies Recipe

Ingredients

1 (10 ounce) package Red Delicious Carrots with Dill Dressing

1 tablespoon parmesan

1/2 teaspoon prepared Dijon-style mustard

2 1/2 cups uncooked beef broth

1/2 onion, sliced into 4 rings

1 (6 ounce) can mushrooms, drained and thinly sliced

1/2 cup pecans

Directions

Boil carrots and onion in water 4 to 8 liters, until tender. Drain and chop.

Meanwhile, in the same bowl, mix red wine vinegar and mustard. Mix thoroughly. Place carrots, onion, mushrooms and pecans in second bowl. Mix heavily. Top with red vinegar mixture. Cover and refrigerate overnight.

Cut into 1/2 inch pieces.

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Comments

Kara writes:

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I really like this recipe and I followed all of the directions. I used fresh ginger garlic but others find that there is no way to tell the difference between fresh and frozen garlic. I actually found that I could get away with using just about any green or red color in this. Some people find that adding a pinch of ground ginger would have made the recipe a tad harsher. I actually like this pretty much exactly! Plan on making this again!

Siip Living Nicili writes:

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Everything is great except for the "well-done" advice. I really don't recommend it and my husband didn't care for it either so we tossed it. Enjoy :)

Duunu writes:

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A wonderful muffin! I usually use a cookie recipe to make these, but the recipe was really good. I added the powdered sugar after reading some other reviewers comments about how they tasted. I usually put the powdered sugar in the middle, just slightly, and it makes the muffins softer. I baked a dozen cookies and one box of Cheerios, so there's plenty of powdered sugar. I also baked a 13 oz. package of Fuschia Nectarines, so there's plenty of Fuschia. I'll probably try some other recipes as well, since I didn't get a box of Fuschia. I like the basic idea, and it might even be fun to make a few variations. Thanks for the recipe!