Sick (part 2): Egg McMuffin Pie

Although the Group has won a major victory in securing a food supply; they know Hershel's life still hangs in the balance. Carol bandages what remains of Hershel's leg to help prevent infection. When he does not regain consciousness, the Group fears the worst.

Maggie even whispers a heartfelt goodbye to her father in anticipation of his death. But the goodbye would not be necessary. The Group finally has a moment of joy. Hershel opens his eyes and they realize he has done what no one else has been able to do. He has survived a Walker bite.

The Group would definitely pause to share a brief meal together. It would be very important for anyone with a serious injury to eat and drink while recovering. A high-calorie breakfast with protein would help undo the damage caused by months of malnourishment. 

Familiar flavors can remind us all of better days. The McDonald's favorite; the Egg McMuffin is reimagined here as a breakfast pie. While the ingredients do not include fresh eggs, the flavor is remarkably similar and very comforting. Your Group will smile with the memory of days gone bye when they enjoy this breakfast.

And when the dead rise; "It's gotta be the brain. Not the stomach. Not the heart. The brain!"

Egg McMuffin Pie

Crust:
1 cup Heart Smart Bisquick Baking Mix
1/2 cup cornmeal
1/2 cup Parmesan or Romano Cheese
1/2 cup water

Powdered Eggs and Water to equal 8 fresh eggs 
1/4 cup evaporated dairy milk (or almond or soy milk)

1 small can SPAM, cubed
1 (8 oz) package Velveeta Cheese, cubed 
2 Tbsp. Dried Chives

Preheat oven to 350° or heat campfire coals to medium-hot. Grease a 10 inch pie pan or springform pan with shortening or oil.

In a medium bowl, mix Baking Mix, cornmeal, Parmesan or Romano cheese and water. Blend well until the mixture forms a ball. If needed, add more water (a few tablespoons at a time). Press mixture into the bottom of the prepared pan to form the crust. If needed, you may want to grease your hands so the crust mixture does not stick to your fingers.

Bake crust for 20 minutes in oven or until center of crust is set and the edges are golden brown. Alternately, cover pan with foil and "bake" over campfire coals for 12-14 minutes or until center of crust is set and edges are golden brown.

Heat a large Dutch oven or skillet over medium heat (or medium-hot campfire coals). In another medium bowl, mix powdered egg mix and water according to package directions. Stir in soy or almond milk and 1 Tbsp of the Dried Chives. 

Allow to stand for a few minutes while the skillet heats. Add egg mixture to skillet and stir until eggs are just softly set and still appear moist. Remove from heat source and stir in SPAM and Velveeta cubes. Spread egg, SPAM and cheese mixture over the baked crust. 

Bake pie in 350° oven for 8 minutes, or just until cheese is melted and eggs appear firmer. Alternately, cover pan with foil and place over medium-campfire coals. Allow mixture to "bake" over coals for 8-10 minutes or until cheese is melted and eggs appear firmer. 

Sprinkle remaining tablespoon of dried chives over pie. Slice into wedges and serve.

Update from the Field: Charleston Crab Soup with Parmesan Crisps

Reports of survivors from Maine to Florida continue to surface. Ham radio operators tell of both large and small survivor Groups deep in hiding; unwilling to reveal their locations for fear of attack from other survivors. From all accounts, New York, Philadelphia, Washington, D.C., Charlotte and Jacksonville have been completely overrun. No military presence has been reported in any of these cities and rumors have been traded of the formation of small militia units.

All survivors should be aware that any locally formed militia units are not acting on the authority of the Federal government or the President of the United States. One small group of survivors has reached out to reveal their location to the WDSCB. We now have confirmation that a group in Charleston, South Carolina is alive and well.

This week, we present Charleston Crab Soup in recognition of the Survivors of Charleston. This traditional soup is a regional specialty of South Carolina. It features crabmeat in a rich cream base and is seasoned with Sherry and Cayenne Pepper.

This recipe was adapted from The Joy of Cooking and works very well with pantry ingredients. Canned crabmeat is elevated to new heights when paired with the smooth and creamy texture of simple evaporated milk. This soup will surprise, especially when served with Parmesan Crisps. Share this special meal with those you love.

Kerri and Gmån of Charleston...this one is for you.

Charleston Crab Soup

4 Tbsp. Butter flavored shortening

4 Tbsp. Flour
3-12 oz. cans Evaporated Milk

2 1/2 Tbsps. Worcestershire Sauce

1/4 tsp. Cayenne Pepper

2 cans crabmeat, drained (or more if you would like your soup to be extra chunky)

2 Tbsp. Dry Sherry

1 tsp. or more Kosher Sea Salt (or to taste)

Garnish: Dried Chives

In a large Dutch oven or heavy duty soup pot, melt the shortening over medium heat or medium-hot coals. Whisk in the flour and cook, stirring constantly. Cook until the flour smells toasted but do not allow to brown (2-3 minutes).

Whisk in the evaporated milk, Worcestershire Sauce and Cayenne Pepper. Allow mixture to come to a boil and simmer for about 5 minutes.

Stir in drained crabmeat, Sherry and salt. Stir soup to heat the crabmeat gently. Taste and add sea salt to taste. You may also wish to add more cayenne pepper if you'd like your soup to be more spicy. Serve with Parmesan Crisps and add dried chives for garnish if you wish.

Parmesan Crisps

1/2 cup Parmesan Cheese

1 tsp Flour

1 tsp Parsley, dried

In a small bowl, mix cheese, flour and parsley.

Heat a heavy duty nonstick skillet over medium heat or medium-hot coals. Spoon the mixture by 1 tablespoon rounds (each round about 2 inches in diameter) into the hot skillet.

Allow to cook over medium heat or medium-hot coals for 3 minutes; or until the cheese fuses together to form a solid round, crisp "cracker". Flip (very carefully) in the skillet and allow to cook for another 2 minutes or until lightly browned. Remove from skillet with a small spatula and allow to cool a few minutes before serving with soup.

Update from the Field: Andes Thin Mint Toddy and Eggnog Crème Brûlée

As another winter approaches, Survivors are struggling to find suitable shelter. Many public buildings suffered structural damage from the looting and rioting that occurred after the first outbreaks.

All Survivors should now have supplies stored for the long winter ahead. While the Northern regions of the U.S. will enjoy relative safety with the cold-induced Walker slowdowns, the Southern states must remain vigilant against herd attacks as well as nutritional deficits.

High-calorie drinks, snacks and desserts can keep your Group from dropping weight during the colder months.

Andes Thin Mint Toddy will make even the most foul-tempered Survivor smile. It features smooth and creamy hot chocolate with the added kick of Peppermint Schnapps.

Eggnog Crème Brûlée is a rich satisfying treat; and very easy to prepare with pantry staples. Be sure to make the effort to caramelize the sugar on top with either a butane torch or red-hot campfire coals held with tongs. The extra flavor and crunch makes it worth the effort.

These satisfying (and vegan!) sweets were created in response to a special request from Andrea. Thank you Andrea…May your winter be Walker-free and overflowing with Peppermint Schnapps.

Andes Thin Mint Toddy

4 cups milk (32 oz boxed almond, soy or dairy milk)
1 disk Mexican-Style Hot Chocolate mix 
OR enough powdered dry Hot Chocolate mix to flavor 4 cups of milk
1/2 cup Peppermint Schnapps

Pour all of the milk into a large Dutch oven (or saucepan). Add the disk of Mexican-Style Hot Chocolate or powdered Hot Chocolate drink mix and warm mixture over medium heat (or medium campfire coals). 

Using a whisk, stir gently until chocolate is melted or blended and mixture is very hot. Remove from heat and whisk for several minutes until the mixture is slightly frothy.

Pour evenly into 4 serving mugs and add 2 Tablespoons of Peppermint Schnapps to each mug. Serve immediately.

Eggnog Crème Brûlée

2 packages (3 ounce each) Vanilla Pudding mix (cook and serve type)
2 cups milk (boxed almond, soy or dairy milk)
3 Tbsp. Brandy
1 Tbsp. White Rum
1/4 tsp. Ground Nutmeg
4 Tbsp. Granulated Sugar

Pour milk and pudding mixes into a large Dutch oven (or saucepan). Warm mixture over medium heat (or medium campfire coals) stirring constantly. Allow mixture to come to a boil. Cook and stir for 2 more minutes. 

Remove from heat and stir in Brandy, White Rum and Nutmeg. Stir until blended. Pour evenly into 2 six-inch cast iron skillets (each for 2 people to share) or 4 small, heat-proof ramekins. Allow to cool to room temperature.

Sprinkle the tops of the Crème Brûlées evenly with granulated sugar. With a butane torch (or using red-hot campfire coals held with tongs) heat the sugar on top. Move torch slowly and carefully until sugar is toasted and caramelized. Use caution; the sugar can burn very easily.

Once sugar is caramelized, serve immediately. Serves 4.

Sick: Joe Grey Soup

The Group transports Hershel back to their safe cellblock and Carol takes charge to stop the bleeding. They soon learn that five surviving prisoners had witnessed the entire amputation procedure in horror. 

The prisoners follow Rick's Group back and are stunned to learn that in the past 294 days (while they were trapped in the prison's cafeteria), all of civilization has collapsed. Rick makes a deal with the leader of the prisoners, Tomas. The Group will help them clear one cellblock for themselves in exchange for half of the prison's food supply.

During the battle to clear Walkers, one of the prisoners is bitten and Tomas kills him brutally before he can turn. In the chaos, Tomas also makes two separate attempts on Rick's life. Believing Tomas to be dangerous, Rick kills him with a blow to the head. A third prisoner flees when he sees Tomas killed. Locking him in the prison yard; Rick tells him to run.

With a secured food supply, the Group could finally have enough for everyone to have full portions at their meals.

Joe Grey Soup is a traditional Gypsy recipe. It is both delicious and easy to prepare using all pantry ingredients. A hearty soup will always keep your group nourished and healthy.

And when the dead rise; Stay in tight formation...no prison riot crap.

Joe Grey Soup

1 Tbsp Shortening or oil
10 ounce Summer Sausage (no refrigeration required)
1 envelope of Lipton Onion Soup Mix
1 (28 oz) can of diced tomatoes, undrained
2 (15 oz) cans of potatoes, drained
3 cubes of beef bouillon
1 Tbsp. of Bacon Salt OR 2 Tbsp. of Smoked Paprika

Optional Seasoning: Oregano, Crushed Red Pepper, Garlic Powder, Parsley, Italian Seasoning


Heat the oil in a large Dutch oven over medium heat or medium-hot coals. Remove packaging from sausage and slice lengthwise into quarters; then cut into thin slices. Add sausage to oil and allow to sauté lightly for 2 minutes.

Add the Onion Soup mix and the undrained diced tomatoes (save the can) and stir well. Fill the 28 ounce empty tomato can half full with water if you have it. If you have no water source; you may add the liquid from the canned potatoes, making sure to add the same amount. Cube or quarter the drained, canned potatoes and add to soup. Add bouillon cubes and Bacon Salt or Paprika.

Allow to simmer for 30 minutes, stirring VERY often. Taste and add any optional seasoning you wish. The WDSCB used 1 teaspoon of Crushed Red Pepper, 1 tablespoon of Garlic Powder, 1 tablespoon of Parsley and 1 tablespoon of Italian Seasoning. This recipe is very forgiving so feel free to add whatever spices your Group enjoys.

Remove from heat and serve immediately.