Homemade maggot stew

Yield: 1 Servings

Ingredients:

2 tb Vegetabel oil
1/4 c Flour
1/2 ts Salt
1/2 ts Pepper
1/4 ts Garlic powder
1 lb Stew beef cut in one inch Chunks
2 cn (14 1/2oz) plain stewed Tomatoes
1 cn (10 1/2oz) beef broth
1 ts Thyme
1 Bay leaf
3 md To 4 carrots
1 c Fresh or frozen green beans
3/4 c Orzo pasta

Instructions:

MMMMM---------------------------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