Homemade Maggot Stew^

* Exported from MasterCook *

Homemade Maggot Stew^

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Vegetabel oil
1/4 cup Flour
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Garlic powder
1 pound Stew beef cut in one inch
Chunks
2 cans (14 1/2oz) plain stewed
Tomatoes
1 can (10 1/2oz) beef broth
1 teaspoon Thyme
1 Bay leaf
3 medium To 4 carrots
1 cup Fresh or frozen green beans
3/4 cup Orzo pasta
-----TOOLS-----
Sharp knife

lg Stew pot with lid Ziploc bag Long handled cooking spoon Carrot peeler lg
Saucepan Colander Slotted spoon 8 Soup bowls Soup ladle
Place oil in stew pot and with an adult's help, turn heat to medium low.
Measure flour, salt, pepper and garlic powder into ziploc bag. Drop in stew
beef, seal bag and shake untilwell coated. Pour contents of bag into the stew
pot. Turn the heat up to med
With an adult's help, use a long handles spoon to turn the meat every 3-4
minutes, letting the meat brown well on all sides. Cook until the meat begins
to
look crusty. Add the tomatoes, broth, thyme and bay leaf.
Bring to a boil, then lower heat to low. C
With an adult's help, peel the carrots and cut them into small coins with a
knife. When the stew has simmered for one hour, add the carrots and green beans
to the pot. Cover and simmer another 45 minutes.

With an adult's help, cook the orzo in a saucepan according to the package
directions. when just tender, drain it through a colander into the sink,
shaking
out any excess water. These are your maggots. Add them to the stew pot, then
turn off heat and care
Sicko serving suggestion: Turn any meaty meal into a freakish feast by
spreading a layer of orzo maggots on top of your roasted, baked or boiled
beast!
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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