Ingredients
1 1/2 lb pork roast, shoulder, bnlss
1 garlic clove, minced
1 tbsp oil
5 medium carrots, cut 1/2 pieces
3 medium potatoes, peeled & cubed
1 1/2 cup water
1/4 cup tapioca, quick-cooking
1 tbsp worcestershire sauce
2 bay leaves
1 tsp thyme, dry and crushed
1/2 tsp salt
1/4 tsp nutmeg, ground
1/2 tsp salt
1/4 tsp pepper
1 can tomatoes, cut-up, (28oz)
CORNMEAL DUMPLINGS
1/2 cup flour
1/2 cup cheddar cheese
1/3 cup cornmeal, yellow
1 tsp baking powder
1 dash pepper
1 egg, beaten
2 tbsp milk
2 tbsp oil
2 tbsp cheddar cheese, shredded
Directions
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.
Servings: 6 servings
Pork Stew With Cornmeal Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat; Pork; Soup
The History of Recipes
We can trace the history of written recipes far back into ancient history, in truth as far into history as the Egyptians, and potentially, even further back. However, in the main part, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Later on, in Roman times around 25BC a roman called Apicius compiled some scripts which described recipes enjoyed by his fellow Romans. In his works, he describes how the meals were split into hors d`oeuvre, entrees and dessert, a very modern way of dining. This early Roman chef describes how the ancient Romans made use of a good variety of spices and herbs, including some that we all recognise such as bay, mint and dill. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the holy land, including spices like coriander, basil and rosemary. These new herbs and spices prompted a surge in publications on food, most of which are now in private collections. By the advent of the twentieth century, cookery books were increasing in popularity due to better eduction, people having increased leisure time and having more money to spend. |
We hope you enjoy this Pork Stew With Cornmeal Dumplings recipe.
