Pork stew with cornmeal dumplings

Yield: 6 Servings

Ingredients:

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

Instructions:

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.