Recipe - Homemade Maggot Stew

2 tablespoon Vegetabel oil
One fourth cup Flour
One half teaspoon Salt
One half teaspoon Pepper
One fourth teaspoon Garlic powder
1 pound Stew beef cut in one inch
Chunks
2 cn (14 1/2oz) plain stewed
Tomatoes
1 cn (10 1/2oz) beef broth
1 teaspoon Thyme
1 Bay leaf
3 md To 4 carrots
1 cup Fresh or frozen green beans
Three fourths 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 34
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 0679866930

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini