Recipe By : Gross Grub, Cheryl Porter
Serving Size : 1 Preparation Time :0:00
Categories : Kids
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Thyme
1 Bay leaf
3 md To 4 carrots
1 c Fresh or frozen green beans
3/4 c 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
