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.