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 are able to follow the history of written recipes back into the far past, in fact as far as the Egypt of the Pharoahs, and possibly even further. In practice though, in the main part, these ancient recipes were just simple hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts are a few ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius created a number of documents showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, entrees and dessert, a very modern way of dining. He also tells us how the cooks of his times made use of a wide range of spices and herbs, including a few you will know like basil, mint and dill. As we move on, we have two books published in the 1300s - a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian food that we all know today, but instead accounts of the types of meals prepared by the cooks of the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab cooking, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes led to an outbreak in recipe publications, the majority of which are now in private libraries. The arrival of television brings us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Pork Stew With Cornmeal Dumplings recipe.
