Broccoli Cauliflower Salad GF

1 cup of broccoli florettes

1 cup of cauliflower florettes

2 cups hard cooked eggs (diced)

1 cup shredded cheddar cheese

6 slices of bacon

1 cup of mayonnaise

1/2 cup of white sugar

2 tablespoons of white wine vinegar

Directions

1) place bacon in a large deep skillet. Cover over medium high heat until evenly browned.  Crumble and set aside. 

2) In a medium size salad bowl layer in order the broccoli cauliflower eggs cheese and bacon.

3) Prepare the dressing by whisking together the mayonnaise sugar and vinegar.  Drizzle dressing over top and serve. Or I like to just mix it all up to stir it together.

Raisin Filled Cookies

This was Grandpa (Dale) Bello's favorite cookie that Grandma (Bernice) would make!  I can picture myself in my grandparents tiny kitchen at the table rolling out these cookies with grandma, excited for the joy that it will bring grandpa! 

Part 1:

1/2 cup soft shortening

1 cup sugar

2 eggs

2 Tbsp thick cream

1 tsp vanilla

2 1/2 cups flour

1/4 tsp baking soda

1/2 tsp salt

Mix shortening, sugar and eggs thoroughly.  Stir in thick cream and vanilla.  Sift in flour, soda, and salt.  Roll dough in ball and wrap in saranwrap and chill for a few hours.

Part 2:

1/2 cup sugar

1 1/2 Tbsp cornstarch

1 1/2 cups boiling water

2 cups raisins

1 Tbsp lemon juice

Mix sugar and cornstarch.  Blench with boiling water.  Cook stirring constantly until thickened.  Add raisins and cook slowly until most of the liquid is evaporated.  Remove from heat and stir in lemon juice.

Thickening liquid

Roll out dough.  Cut large circle in dough, this will serve as the bottom of cookie.  

 Then cut the small circle inside of the larger, this will serve as the top cover.  

Spoon raisin mixture on top of the bottom piece, then cover with the top.  Secure sides boy pinching with a fork.

 Bake at 400 degrees for 8 to 10 minutes.