WEEKLY RECIPE with Bette Banjack — Dandelion Bake

Dandelions are not weeds as most people think. Actually, the dandelion was considered a cultivated vegetable when it arrived in this country and was planted by the farmers. Somewhere along the way, this leafy green plant got out of control. Dandelion fanciers use both the plant and the flower to make wine, liqueur, vinegar, jelly, jam, as well as for salads. There are some who brew a strange drink from the roots. This recipe that features dandelions is an original of mine — that I would like to share with you.

DANDELION BAKE

1 cup white chopped onions

6 to 8 scallions — entire white & green (chopped)

6 cups fresh wilted dandelions

12 oz. cottage cheese

1 cup black olives (pitted & chopped)

1 Tbsp. chopped pimento

1 ½ cups milk

4 large eggs

½ tsp. cracked black pepper

1 tsp. salt

½ tsp. ground cinnamon

1 Tbsp. minced garlic

1 cup baking mix (like Bisquick)

To wilt fresh dandelions, thoroughly wash them several times to remove the dirt and grit. Place in a large pot with a cover in 1 cup of water and steam until just wilted (limp-like); do not cook. Fresh dandelions can be purchased at local markets and specialty stores. You can pick your own, but make sure that the ground from where they are picked has not been treated with chemicals or with pesticides. Preheat the oven to 400 degrees. Drain and chop wilted dandelions. In a large bowl combine dandelions, onions, scallions, cottage cheese, olives and pimentos. Spread evenly in a 9” x 13” lightly greased baking dish or pan. Blend the remaining ingredients together thoroughly. Pour liquid mixture over dandelion/cheese mixture in pan. Bake 55 to 60 minutes on the middle oven rack. I recommend serving directly from the baking dish/ pan and a 3”x3” portion is ideal.

Unit next week.