Thursday, December 6, 2012

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 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.  

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