Title: Pork stew with cornmeal dumplings
 Categories: Pot roast, Main dish, Meats, Breads
      Yield: 6 Servings
 
  1 1/2 lb Pork roast; shoulder, bnlss
      1    Garlic clove; minced
      1 tb Oil
      5 md Carrots; cut 1/2" pieces
      3 md Potatoes; peeled & cubed
  1 1/2 c  Water
    1/4 c  Tapioca; quick-cooking
      1 tb Worcestershire sauce
      2    Bay leaves
      1 ts Thyme; dry and crushed
    1/2 ts Salt
    1/4 ts Nutmeg; ground
    1/2 ts Salt
    1/4 ts Pepper
      1 cn Tomatoes; cut-up, (28oz)

MMMMM---------------------CORNMEAL DUMPLINGS--------------------------
    1/2 c  Flour
    1/2 c  Cheddar cheese
    1/3 c  Cornmeal; yellow
      1 ts Baking powder
        ds Pepper
      1    Egg; beaten
      2 tb Milk
      2 tb Oil
      2 tb Cheddar cheese; shredded
 
  Cut pork into 1" cubes.  In a large skillet brown pork and garlic in
  hot oil.  Drain well. Meanwhile, in crockpot combine carrots,
  potatoes, water, tapioca, sugar, worcestershire sauce, bay leaves,
  thyme, salt, nutmeg, and pepper.  Stir in browned meat and undrained
  tomatoes. Cover; cook on low-heat setting for 9-11 hours or on
  high-heat setting for 4-5 hours. If stew was cooked on low-heat
  setting, turn crockery cooker to high-heat setting.  Prepare cormeal
  dumplings.  Remove bay leaves.  Stir stew; drop dumplings by
  tablespoonfuls onto stew.  Cover; cook for 50 minutes more (DO NOT
  LIFT COVER).  Sprinkle dumplings with cheese. DUMPLINGS: In a medium
  mixing bowl stir together flour, cheddar cheese, cornmeal, baking
  powder, and pepper. Combine beaten egg, milk, and oil. Add to flour
  mixture; stir with a fork just till combined. Use in Pork stew with
  cornmeal dumplings, above.