Whew!

Ok, I have now posted 5 recipes to my page and will still be adding more as I go along. I still havn't slept since I have come home from work at 10ish this morn and am quite a bit tired. I used to come home and do this all time when I would have a couple days off, but that was some time ago..

Well going to get off here for a bit and may be back later tonight or may not.. just depends on how im feeling...

~W

Reuben In a Can

This is a really odd concoction that I came up with in 2007, if you are in a pinch and cant afford decent corned beef or cant make one, then use corned beef in a can.

Ingredients:

• 1 can corned beef in the can
• 1 can sauerkraut
• thousand island dressing or miracle whip
• rye or some other hard or whole grain bread
• swiss cheese

Preparation:

Mix corned beef sauerkraut and dressing in a gallon ziplock bag. it will start to look a salmon color, but will still tastes good.

Butter opposite sides of your bread.

Place one slice of swiss per slice bread.

Add the mix and either broil in oven or pan fry.....

enjoy!!

Cheesecake by Brad*

I first made this cheesecake back in 1992, I took it from an old recipe from an obscure cookbook and added a little bit here and little there. Originally if I remember right, the recipe called for cottage cheese that was boiled down to make cream cheese or something similar there of. When I wrote this recipe down it was from memory and this is what I came up with... the last time I made this prior to writing this down was in 1994.

Ingredients:

• 2 8 oz. packets Cream Cheese
• 1/3 cup sugar
• 1 4 oz packet lemon jello
• 1 can evaporated milk
• (don’t use the fat free one, you need the fat to bond)
• 3 TBSP Lemon Juice
• 2 tsp vanilla extract

Preparation:

1. Make jello mix with half of water called for. DO NOT LET THIS SET!! (I used Great Value brand and it called for 1 Cup boiling water and 1 cup cold. I only used the 1 Cup boiling water)

2. In a large bowl add cream cheese, vanilla, sugar, vanilla, and lemon juice beat with eggbeater or hand mixer until soft.

3. Add milk to mixture and blend, it will be slightly frothy.

4. Fold Jello into the cheese mixture until blended.

5. Let this set for about 5 minutes.

6. Pour into the crust and place into refrigerator to cool and set up, this will take up to 5 hours, or you can cut the time in half by placing into the freezer.

7. The crust that I used is the larger gram cracker crust that says "2 more servings" so it is larger and will fill the crust to the top of the gram cracker

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Reuben Brad Style*

I have been making Reubens for a very long time, since high school I think, I do know that is the first place I remember eating one. If you have never eaten one, I suggest that you at least try it once.

Ingredients:

• 1 Corned Beef Roast, cooked and sliced about 1/8 inch thick
• Sauerkraut, prepared or from a can
• Swiss cheese (I prefer baby Swiss)
• Rye Bread
• Thousand Island dressing (Miracle Whip if you don't like Thousand Island)
• Butter or Margarine

Preparation:

1. Butter one side of two slices of bread and then stack it so that the buttered sides are towards each other, pour about 1 TBSP of the dressing on the top slice of bread (unbuttered side) and spread it evenly.

2. Add enough thinly sliced Swiss to cover the bread on top of this.

3. Add on about 3 -4 TBSP of sauerkraut and arrange it evenly so that it is level and uniform across the sandwich.

4. To this add enough corned beef to cover your sandwich (the number of slices will vary depending on the size of roast you have cooked), cover with more Swiss cheese.

5. Here is the tricky part, take the bottom piece of bread, and turn it over onto the top of the sandwich so that the buttered side is facing out. Set the pile on a griddle or pan.

6. Toast both sides, and its ready to serve.

pictures of how to make this sandwich are at:

http://www.facebook.com/album.php?aid=40693&id=1720192751&l=fcd0a40e02

Brad's Awesome Hummus

Having been diagnosed with gout and researching it, i decided to go with a greek menu for a while to prevent the painful flare-ups it worked for a while and I really like it a lot, since coming up with this recipe I have had many requests for it from people who also suffer from gout...

Ingredients:

• 1 can garbanzo beans/chickpeas
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 roasted red bell pepper

Preparation:

In a food processor, blend all ingredients together until smooth and creamy.

Serve immediately with pita bread, pita chips, or veggies. Store in a airtight container for up to three days.

this was my twist on a recipie that I had found... I aded a few things to taste, its rather awesome in my opinion and has a very good color to match the delicate flavors...

just made a second batch, chopped smoother, also added olives and an extra 1/2 tsp oregano and 2 squrts of frank's original to it... 2 words "tottally awesome"

Brad's Cherry Cocktail to help Gout

Recently I was diagnosed with gout, a very horrible horrible disorder. Imagine having kidney stones in your joints, when you get a flare up it is just so painful that you want to die. While doing research for things to prevent flare ups I discovered that sour cherry juice can prevent flare ups... so I came up with this and it doesnt taste bad at all, matter fact it kinda tastes like koolaide™...

2 oz cherry juice

1 TBS lime juice

1/3 cup sugar

22 oz water