1/4 c. slivered almonds
1/2 lb. ground chuck
1 sm. onion, minced
1 clove garlic, mashed
1/3 c. catsup
1/4 c. dark seedless raisins
1 tbsp. cider vinegar
3/4 tsp. cinnamon
1/2 tsp. salt
2 (8 oz.) cans refrigerated buttermilk biscuits
Sour cream or hot pepper sauce (optional)

Spread almonds on oven pan of toaster oven and brown at 350 degrees for 5 to 7 minutes or until lightly browned. Cool.

In a large skillet, over medium heat, saute beef with onion and garlic for 5 to 7 minutes or until meat loses its red color. Stir in catsup, raisins, vinegar, cinnamon, salt and almonds. Turn heat to low and simmer, uncovered, stirring constantly for about 5 minutes or until most of liquid evaporates. Flatten each biscuit with hands until it forms a 4-inch circle. Spoon a rounded tablespoon of meat mixture on one side of each biscuit. Fold over and press firmly with a fork to seal edges.

In toaster oven preheated to 400 degrees, place 5 turnovers on lightly greased oven pan. Bake 15 to 20 minutes or until golden brown. Repeat with remaining turnovers. Serve warm with sour cream or pepper sauce. Makes 20 (4 inch) turnovers.