prep: 20min, cook: 15 min

· 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)

Directions:
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.