Bisquick Sandwich Bites, Take Two

In response to MaryEllen O'Connell's query on sausage and cheese biscuits (May 26), we received similar recipes from two readers. Anita Glenn clipped hers from a newspaper in 1984; Jo Jugel has been making hers for years.

Sausage and Cheese Balls

(About 100 balls)

2 cups Bisquick

2 cups shredded sharp cheddar cheese

1 pound hot or sweet sausage meat (remove link sausage from its casings)

2 tablespoons minced onion

1 tablespoon poultry seasoning (optional)

Preheat the oven to 350 degrees. Combine all of the ingredients, mixing with your hands, and shape into 1-inch balls. Place the balls on an ungreased rimmed baking sheet (to catch the fat that will cook out of the sausage) and bake in the oven for about 20 minutes or until cooked through. Transfer to a cooling rack over paper towels. Serve warm or cool. To store, wrap in plastic wrap and refrigerate.

Per biscuit: 27 calories, 2 gm protein, 2 gm carbohydrates, 2 gm fat, 5 mg cholesterol, 1 gm saturated fat, 79 mg sodium, trace dietary fiber

It's Like Losing a Friend

I lost my recipe for Nutty Buddies that appeared in the Food section a few years ago. I need the recipe so my husband will speak to me again! Thanks!

Phyllis Steinberg

Bethesda

We originally published the recipe from Sharon Sanders the week before Christmas in 1994.

Nutty Buddies

(Makes 4 dozen)

These irresistible little tarts require chilling but the time actually benefits a busy cook who can prepare them in little snatches of spare time instead of one long session. They keep beautifully in a cookie tin in a cool spot for several weeks. They also freeze and ship very well.

Nonstick spray oil

For the crust:

1/2 pound (2 sticks) unsalted butter, at room temperature

6 ounces cream cheese, at room temperature

2 cups flour

For the filling:

2 eggs

1 1/2 cups firmly packed light brown sugar

1 1/3 cups chopped walnuts

1 1/2 teaspoons vanilla extract

Coat the cups of 4 miniature muffin tins with nonstick spray.

For the crust: In a mixing bowl, beat the butter and cream cheese until smooth. Using your hands, work in the flour to form a dough. Rolling about 1 tablespoon of dough between the palms, shape into 48 walnut-sized balls. Chill the balls until firm but not stiff, about 30 minutes or wrap in plastic and refrigerated for several days.

With fingers or a floured wooden dowel,* press 1 ball into the bottom and up the sides of each muffin cup. Cover with plastic and refrigerate for at least 30 minutes or as long as 2 days.

Preheat oven to 325 degrees.

For the filling: In a bowl, beat the eggs with a fork. Stir in the sugar until no lumps remain. Stir in the walnuts and vanilla. Using a teaspoon, fill the dough-lined cups with the filling to just below the top of shell. (You may wish to bake 1 pan first to make sure the filling does not overflow.)

Bake until the crust is golden and tops are set, about 25 minutes. Transfer to a cooling rack for 4 to 5 minutes. Remove each tart by sliding a butter knife down the side to gently lift it from tin. Cool on wire rack; store in a cookie tin.

* Note: Miniature wooden dowels are sold in some kitchenware stores.

Per serving: 109 calories, 2 gm protein, 9 gm carbohydrates, 8 gm fat, 24 mg cholesterol, 4 gm saturated fat, 16 mg sodium, trace dietary fiber

Send your recipe question (or your answer to a reader's question) to: Prince George's Food, The Washington Post, 14402 Old Mill Rd., Suite 201, Upper Marlboro, Md. 20772. Or e-mail it to food@washpost.com.