1 quart young tender leaves of lamb’s quarters cut into 2-inch pieces
2 quarts water
1 tsp salt or to taste

1 cup Bisquick
1/4 cup milk
2 eggs
1/4 cup onion, finely chopped

1/4 cup grated Parmesan cheese
4 oz. Monterey Jack cheese, cubed
12 oz. carton creamed cottage cheese
1/2 tsp. salt
2 eggs

Bring water and 1 tsp. salt to a boil.  Add the lamb’s quarter and boil 5 minutes.  Drain and set aside.  In a large mixing

bowl combine the second group of ingredients.  Beat the mixture about 20 strokes and spread in a shallow buttered

casserole dish.  Mix remaining ingredients in a bowl and spread over the batter in the casserole.  Bake 30 minutes at

375 degrees.  Let stand 5 minutes before serving.

(Recipe by Ellen Elliott Weatherbee and James Garnett Bruce from the book “Edible Wild Plants: A Guide to Collecting

and Cooking” and shared by Jane Gyhra, elementary school science teacher and naturalist.)