---------- Recipe via Meal-Master (tm) v8.05

     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)

-----------------------------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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