Pork Stew with Cornmeal Dumplings

Yields:	6 servings
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	Preparation	30 minutes
	Cooking	5 hours
	Ready In	6 hours

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Ingredients

1 1/2	pounds	pork roast	shoulder, bnlss
1	each	garlic clove
1	tablespoon	vegetable oil
5 md Carrots; cut 1/		carrots	cut in 1/2 inch pieces
3	medium	potatoes	peeled and cubed
1 1/2	cups	water
1/4	cup	tapioca, quick-cooking
1	tablespoon	worcestershire sauce
2	each	bay leaves
1	teaspoon	thyme	dry and crushed
1/2	teaspoon	salt
1/4	teaspoon	nutmeg
1/2	teaspoon	salt
1/4	teaspoon	black pepper
1	can	tomatoes	cut-up, (28oz)

Cornmeal dumplings
1/2	cup	flour, all-purpose
1/2	cup	cheddar cheese
1/3	cup	cornmeal	yellow
1	teaspoon	baking powder
1	dash	black pepper
1	each	egg	beaten
2	tablespoons	milk
2	tablespoons	vegetable oil
2	tablespoons	cheddar cheese

Directions

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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Member Review

Broccoli And Cauliflower Salad

This recipe is great! I have just made the salad half an hour ago and I cannot stop taking little spoonfulls of it! To the recipe as described I have just added a little fresh garlic (two mid-size cloves). I am going to serve it on top of Greek style flat pita bread.

Reviewed by doxTxob