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.

Here's my famous rolls....they are not very different than any other recipes, but for the fact that I make them often. This recipe is from the lady who lived across the street when I was about 5 who brought us rolls and gave my mother the recipe, who gave it to me when I was about to be married. The dough will keep several days covered in the refrigerator, and only get better as they age. The recipe was originally named as "refrigerator rolls". If you do make the dough ahead, be sure to allow a longer rise time for the rolls. you shape them cold and let rise. Depending on the size of the rolls, anywhere from 1 1'/2 to 3 hours. Mrs Avery's Rolls 2C Scalded Milk, cooled to warm temperature 3T Shortening or Butter, Melted ½ C Sugar 1 t salt 2 eggs, beaten 2 pkgs yeast (or 1T bulk yeast) 1/3 warm water 4-5 cups flour Dissove the yeast in the warm water (about 105 degrees) with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the milk, butter, remaining sugar and salt. After the yeast foams, add the yeast mixture to it, and the two beaten eggs to the mixture. Either by hand or in a stand mixer, blend in flour a cup at a time until the dough is soft and fairly sticky. Turn onto a floured board and knead just until the dough is no longer sticky, but is smooth and satiny. Let rise until doubled, punch down, knead a little, then shape into rolls. Bake at 350 until golden. May brush with egg wash or butter and sprinkle with sesame seeds. Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of sweet breads like cinnamon rolls or brioche.

TZATZIKI (serves 6-8) 4 cucumbers 3 cloves garlic, peeled & minced 1 TBL olive oil Salt & pepper to taste 2 cups yogurt or yogurt & sour cream mixed Peel & seed the cucumbers & put through a fine grater (not a blender). Allow to drain in a colander until the juices have stopped running. In a small bowl, mash the garlic with the olive oil, salt & pepper. Stir in the cucumbers & yogurt. Chill, covbered for 1 hour or more. ~~Discover Dayton ATJAR KETIMUN (serves 8) 2 cucumbers, peeled, seeded & cut into 1" slices Salt 1/2 cup vinegar 3 TBL sugar 1/4 cup water Sprinkle the cucumbers lightly with salt & let stand 20 minutes. Drain. Heat the vinegar, sugar & water & boil 2 minutes. Remove from heat & cool. Add the cucumbers & let the mixture stand several hours before serving.~~Craig Claiborne

Here's one for Spinach Enchiladas which also received excellent reviews: Spinach and Mushroom Enchiladas Prep Time: approx. 25 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 50 Minutes. Makes 6 servings. Printed from Allrecipes, Submitted by Ortega® -------------------------------------------------------------------------------- 1 tablespoon vegetable oil 1 large peeled chopped carrot 1/2 cup chopped onion 1 clove garlic, finely chopped 3 cups chopped fresh spinach 2 cups sliced fresh mushrooms 2 (10 ounce) cans ORTEGA ® Enchilada Sauce, divided 1/4 cup vegetable oil 12 (6 inch) corn tortillas 1 1/2 cups SARGENTO ® Fancy Shredded Monterey Jack Cheese, divided Directions 1 PREHEAT oven to 350 degrees F. 2 HEAT 1 tablespoon vegetable oil in large skillet over medium-high heat. Add carrot, onion and garlic; cook, stirring frequently, for 3 to 4 minutes or until carrot is crisp-tender. Add spinach and mushrooms; cook for 2 to 3 minutes or until spinach is cooked through and mushrooms are soft. Stir in 1/2 cup enchilada sauce. Pour remaining enchilada sauce in small skillet; heat until warm. 3 HEAT 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften; add more oil as needed. Place on paper towels to soak. Pass tortillas through enchilada sauce in skillet. 4 PLACE 1/4 cup vegetable mixture and 1 tablespoon cheese down center of each tortilla; roll up. Place seam-side down in 12 x 8-inch baking dish. Top with remaining enchilada sauce; sprinkle with remaining cheese. Bake for 10 to 12 minutes or until heated through and cheese is melted.