This may be more like what you have had. It isn't twice baked like the previous recipe and has a little less sugar and a little less flour making it less dense. One of the secrets of this kind of cookie is to chop the almonds..not to a powder or teeny pieces, but enough to release some of the nut oils which makes for a dough that is easier to mix. I'm not a big fan of almond extract, so I have cut back some, this recipe called for more...and you may like that really almond-ey taste, so add another teaspoon or two. Linda C Almond Slices 3/4 cup sugar 2 cups all-purpose flour 1 cup brown sugar, packed 2 eggs -- beaten 2 teaspoons baking powder 1 teaspoons almond extract 3 cups almonds -- chopped 1/3 cup oil 2 teaspoons water 1 teaspoon cinnamon -- optional Mix all together, shape into flattened logs, brush top with beaten eggs (not those included in recipe). Bake 350 degrees for 19 - 25 min. (watch carefully). Cut while warm.

Rissotos made with veggies using water or vegetable broth are good. They can be made for a crowd, are filling and rich tasting. Zuchini or eggplant cut in planks then grilled. Marinate with olive oil, herbs, and lemon juice. Serve as is, or wrap around other items to make a cold "roll". For example, wrap around a grain timbale (pressed into a mold then turned out - use rice, bulgur, barley, etc.) then skewered together with a rosemary stem. Or fold around a rice/other filling and tie with blanched chives into packets. You could omit the marinating and serve them warm as well. Veggie paella is also very colorful, and filling especially if you sprinkle almonds, peanuts or cashews on it before serving. Baked polenta cut in diamonds and topped with grilled veggies. Very pretty yet easy to serve on a buffet. Spinach pie made with phyllo pastry, spinach, dill, garlic, and lemon. You can add the eggs and cheese, but if you are ovo lacto, you can use silken tofu instead. This could be done on a cookie sheet platter and cut into squares or diamonds, or you can make individual pies using muffin tins and strips of phyllo. Stuffed grape leaves or cabbage rolls using meatless rice or other grains (barley cooked in veggie broth is really good). I could give more ideas if I knew more. Is it just vegetarian, or ovo lacto?

Here's Sara's Recipe I found online. Also a link to her Web site with the other recipe. Portobello Burgers with Red Pepper and Gorgonzola Makes 4 servings Hands-on time: 20 minutes Total preparation time: 30 minutes plus 1 hour marinating This is an absolutely wonderful meatless summer sandwich. In the center is a marinated and grilled Portobello mushroom cap. It is filled with melted Gorgonzola, topped with roasted red peppers, and lathered with just a little mayonnaise, the whole of it pinned down between slices of toasted garlic bread. What could be better? Try adding this item to the menu the next tme you're grilling up hot dogs and hambies in the back yard, and I bet you'll win some converts.Of course, using your trusty grill pan or broiler, you can also enjoy this recipe in the dead of winter. Serve it open faced and cut into fourths as an appetizer at a dinner party If you don't love blue cheese, substitute any strongly flavored melting cheese. Whenever and however you make it, no one's going to miss the beef. 4 large Portobello mushrooms, stems removed 1/4 cup balsamic vinegar 3 garlic cloves, minced, plus 1 whole clove, peeled and halved 1 tablespoon chopped fresh thyme 1/4 cup extra virgin olive oil, plus more for brushing 2 small red bell peppers Kosher salt and freshly ground black pepper to taste 1/2 cup crumbled Gorgonzola cheese Eight 1/2-inch-thick slices rustic country bread, cut from a 6-inch-high loaf 1/2 cup mayonnaise 1/2 cup shredded fresh basil Wipe the mushroom caps clean and use a small spoon to scrape out the gills on the underside. Place 3 tablespoons of the vinegar in a small bowl and whisk in the minced garlic, thyme, and 1/4 cup olive oil. Divide the mixture between 2 large plastic bags with resealable closures. Put 2 mushroom caps in each bag and seal, pressing out the excess air. Marinate the mushrooms at room temperature for at least 1 hour and up to 2 hours, turning the bags often. Prepare a charcoal fire and let the coals burn down to a gray ash. Lightly oil the grill. Set the peppers on top and grill, turning often, until the skins are blackened on all sides, 10 to15 minutes. (Alternatively, preheat the broiler to high and place the broiling pan 4 to 5 inches from the source of heat. Set the peppers on the pan and broil, turning often, until blackened on all sides, 12 to 15 minutes.) Place the charred peppers in a large bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel, core, and seed the peppers and then cut into thin strips. Toss the strips with salt and pepper. Remove the mushrooms from the marinade, pat dry, and season with salt and pepper. Place the mushrooms cap sides up on the grill and cook until dark and slightly softened, 2 to 3 minutes. Turn and grill the other side until tender, 2 to 3 minutes longer. (Alternatively, the mushrooms can be grilled in a hot, well-seasoned ridged grill pan over medium-high heat for about 5 minutes per side, but grill the bread first; see below.) When the mushrooms are almost tender, sprinkle a quarter of the cheese into the cavity of each cap. While the mushrooms are grilling, brush the bread with olive oil on both sides. Grill until lightly toasted, turning often, 3 to 5 minutes. Rub one side of each slice with the cut garlic clove while hot. (If using a grill pan, grill the bread first and then the mushrooms.) Add the reserved tablespoon of vinegar to the mayonnaise. Stir well and season with salt and pepper. Spread on the garlic-rubbed side of each slice of bread. Top half the bread slices with a mushroom cap, equal amounts of the peppers, and basil. Place the other bread slices on top. Cut the "burgers" in half and serve. Here is a link that might be useful: Sara's Weeknight Meals - Vegetable Plate

Patti,I know it's been done to death, but there's nothing as good as a fresh tomato salsa, and the simpler, the better - tomatoes,a bit of green onion, green chili or jalapeno peppers, and the vinegar/sugar/whatever you like to give it zip... My favorite way to eat fresh tomatoes in the summer (outside of just plain) is sprinkled with a bit of red wine vinegar and fresh chopped basil... heaven. I know these aren't very original ideas but they are good and yummy and the kind of things that people like. Have fun!