Pork Stew With Beer And Cornmeal Dumplings
pork stew with cornmeal dumplings 
 
1 lb.  boneless pork shoulder roast
1 clove  garlic, minced
1 Tbsp  cooking oil
4 medium  carrots, cut into 1/2 inch pieces (2 cup )
2 medium  potatoes, peeled and cubed (2 cup )
1   12 oz.) can (1 1/2 cup ) beer
1/4 cup  quick-cooking tapioca
1 Tbsp  sugar
1 Tbsp  worcestershire sauce
2   bay leaves
1 tsp  dried thyme, crushed
1/2 tsp  salt
1/4 tsp  ground nutmeg
1/4 tsp  pepper
1   28 oz.) can tomatoes, cut up
 
 
cut pork into 1 inch cubes. in a large skillet, brown pork and garlic in 
hot oil. drain well. meanwhile, in a 3 1/2 or 4 quart crockpot, combine 
all of the other ingredients except for the tomatoes. stir in browned 
meat and undrained tomatoes. cover and cook for 9 to 11 hours on low heat 
or on high heat setting for 4 to 5 hours. if stew was cooked on low heat 
setting, turn cooked to high heat setting. prepare cornmeal dumplings 
(recipe follows). remove bay leaves and stir stew. drop dumplings by 
tablespoonful onto hot stew. cover and cook on high for 50 minutes more 
(do not lift cover during this 50 minute period). sprinkle dumplings with 
cheese. 
 
cornmeal dumplings 
 
1/3 cup  flour
1/4 cup  cornmeal
1 tsp  baking powder
  salt & pepper
1   beaten egg white
2 Tbsp  milk
1 Tbsp  oil
  cheese
 
mix together flour, corn meal, baking powder, salt and pepper. combine 
beaten egg white, milk and oil. add to flour mixture. stir with fork 
until just combined. turn crock pot to high, drop dumplings by teaspoon. 
cook for 30 minutes. do not lift cover. 
 
-- 
(ID: 4571) Mirror: rec.food.recipes: Sun, Dec 5, 2004


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