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.