Baby Dinner recipe

Source: The Mother's Almanac - Marguerite Kelly & Elia Parsons (Doubleday)

In a covered pot, and using no salt or spices, combine:

1 cup water
1 chicken breast
1/4 cup rice

Simmer 20 minutes and add:

3 whole carrots
1/4 pound green beans

Simmer 10 minutes longer.

For Babies 6-12 months:
Blend or process the meat with enough of the cooking broth to make it moist. Mash the carrots and then the beans Store separately in individual servings in the freezer sealed in plastic sandwich bags, or in a plastic ice-cube tray, which must be bagged and tied. Defrost a meal at breakfast, so it's ready to heat for lunch. As your child gets a few months older and can chew better, you can grate these ingredients instead of blending them and you can use your leftovers, too.

For 8 to12 month-olds or omit raisins for younger children:
In microwave oven, cook sweet potato at 100 % for 5 minutes, or longer if it is very big. Prick the skin before cooking. Carefully remove the meat of the potato. In a bowl, mix in the carrot and yogurt, then the egg; blend until smooth. Add the raisins and nutmeg sprinkle if you are using them. If the mixture appears dry, add another tablespoon yogurt. Cook at 100 percent, uncovered, for 2 minutes. Stir, cook 1 1/2 minutes more. Let rest 2 to 3 minutes. This tastes best if served as soon as it cools. Serve with a dollop of cold yogurt.

Yields 2 cups.