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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs Breads, Main dish, Meats, Pot roast 6 Servings

INGREDIENTS

1 1/2 lb Pork roast, shoulder bnlss
1 Garlic clove, minced
1 T Oil
5 Carrots, cut 1/2" pieces
3 Potatoes, peeled & cubed
1 1/2 c Water
1/4 c Tapioca, quick-cooking
1 T Worcestershire sauce
2 Bay leaves
1 t Thyme, dry and crushed
1/2 t Salt
1/4 t Nutmeg, ground
1/4 t Pepper
1 Tomatoes, cut-up 28oz
1/2 c Flour
1/2 c Cheddar cheese
1/3 c Cornmeal, yellow
1 t Baking powder
ds Pepper
1 Egg, beaten
2 T Milk
2 T Oil
2 T 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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 301
Calories From Fat: 111
Total Fat: 12.6g
Cholesterol: 44.2mg
Sodium: 484mg
Potassium: 760.8mg
Carbohydrates: 39.6g
Fiber: 5g
Sugar: 4.7g
Protein: 8.8g


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