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.)