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)
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.