Initial reports of a walled stronghold in Coweta County, Georgia have finally been verified. Firsthand accounts confirm that a violent leader has proclaimed himself "Governor" of this small town. Tales of a militia prowling the surrounding counties in search of supplies have continued to terrify the local communities. As Walker Herd counts rise; the existence of an additional threat in this part of rural Georgia remains a concern.
As more information becomes available, the WDSCB will provide updates.
Reports have also emerged of two female survivors in the area. Normally, more survivors would be a cause for celebration; however this particular pair reportedly travels with two captive Walkers. Sightings have been reported in the woods surrounding Newton as well as a local Sportsman Deer Cooler. Until more information can be gathered, we would advise everyone in the area not to approach these two women. They should be considered armed and dangerous.
The WDSCB also has a confirmation of the existence of another survivor Group. For their own protection, they have not revealed their location. But we know they are there and it gives us one more reason to be thankful.
Today of all days; let us be thankful for what we have. And who we have.
So Andrea (and everyone in your Group)...this one is for you:
Turkey Mackinac
4 Tbsp. butter flavored shortening
1/2 cup water
1 box (7 or 8 oz) Stuffing
2 cans (10 oz) turkey or turkey breast, drained
1 can (15 oz) French Style Green Beans
1 package (1 3/4 oz) sliced almonds (or about 3/4 cup)
1 can (condensed) Cream of Celery or Mushroom soup
Additional water
Preheat oven to 325° or heat campfire coals to very hot and allow to turn to white-hot ash.
In a Dutch oven, over medium heat (or medium coals), melt shortening in water. Add stuffing mix and stir well.
Layer half of the stuffing in a 8" x 8" baking pan or a cast iron skillet. Drain Green Beans and layer over the stuffing. Sprinkle almonds over the green beans. Drain turkey meat and layer turkey over the almonds.
Cover turkey meat with remaining stuffing mixture.
Combine cream of celery or cream of mushroom soup and 1 can of water. Stir until smooth. Pour carefully over the stuffing layer.
Bake at 325° for 45 minutes to one hour. Alternately, cover pan or cast iron skillet with aluminum foil or a baking sheet placed over the pan or skillet. Place over grill over hot coals and allow to bake for 25 minutes. Remove and check to make sure the ingredients are heated through. Return to grill over coals if necessary and check every 5 minutes or until hot. Serve immediately with Sweet Potato Biscuits.
Sweet Potato Biscuits with Cranberry Sauce
2 1/2 cups Bisquick Heart Smart baking mix
1/3 cup butter flavored shortening
1 can (15 oz) Sweet Potatoes (drained and mashed)
1/2 cup soy or almond milk
1 can Whole Berry Cranberry Sauce (optional)
Preheat oven to 450° or heat campfire coals to red hot and allow to turn to white-hot ash.
Mix all ingredients (except Cranberry Sauce) in a large bowl. Stir until blended into a ball of dough. Place dough on a clean, flat surface that has been sprinkled with about a 1/2 cup of Bisquick.
Knead three or four times to allow the dough to absorb more flour. Pat into a circle that is about 1/2 inch thick.
Cut biscuits with a biscuit cutter or a drinking glass that has been dipped in Bisquick. Place very closely together on a baking sheet and make sure the edges touch.
Bake in preheated oven for 14-16 minutes or until they are a golden, orange-brown. Alternately, place over coals and allow to cook until the tops are spongy and appear dry. You may want to flip them like a pancake to ensure they are done all the way through.
Split and spread with whole cranberry sauce if desired. Serve with Turkey Mackinac.
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