Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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