Travel back in time with me – thirty-six years, to be exact. I was expecting our third child at any time; the baby’s due date was September 12th. I felt like I had swallowed a watermelon.
Although I was prepared for the birth of my little one, I didn’t want to miss the Sunday celebration being held at my church on the 12th. I was thankful to attend, but I groaned at the fact that child number three was following the trend my other two had set; Jonathan, the older of our boys, was born twelve days late and Adam came five days after his expected date.
Jonathan (who would turn four the next month) was very excited about the arrival of his sister. For several months prior, he had called the baby “Molly,” which was the name chosen by my husband and I if we had a girl. We kept telling him that the baby might be a boy, to which he stated matter-of-factly, “I have one brother. I don’t need another one.” Anyone that teased him about his certainty received one of his “looks;” it said without words, “You don’t know what you are talking about!”
My friend Sue happened to have a birthday on September 13th. She kept telling me that my baby was going to be born on that day. I didn’t want to entertain that thought because it meant I would go past my due date once again. The last three months of my pregnancy had been through a long, hot summer and I was more than ready to be done with it.
By the time our all-day church activities were completed, and my husband Bob and I headed home with our sons I was completely exhausted. All I could think of was putting the boys to bed and then getting a good night’s rest myself. However, that was not to be. Labor pains began, Bob took Jonathan and Adam to his sister’s home, then we headed for the hospital. Molly Patricia was born at 7:42 a.m. on September 13th.
After our families were notified, Bob went to tell the boys himself. Even though someone told Jonathan he might have a new brother, he insisted that he had a sister named Molly. We often wondered what he would have done if the baby had been a boy.
While Bob was away from the hospital, I called Sue to tell her she was correct; my little one was born on her birthday. Her “Hello” greeting was answered with, “Molly is here!” She refused to believe me, thinking I was joking about her insistence that the baby would come on her special day. I tried telling her the statistics – weight, length, time of arrival; she still didn’t trust my story. Finally, she decided that I sounded so worn out that I must be telling the truth. I always chuckle when I remember how sure Sue was about the day of the baby’s arrival and her disbelief when it actually worked out that way.
Now my daughter Molly is all grown up with three children of her own. But I still recall what a special blessing it was for Bob and me to welcome a little girl into our family!
September is National Rice Month; all of these recipes include that staple.
Creamy Chicken Rice Soup
1 large carrot, peeled and chopped
1/3 cup finely chopped onion
2 large celery ribs, chopped
2 tablespoons butter or stick margarine
1/4 cup all-purpose flour
2 (14.5-ounce) cans reduced-sodium chicken broth
2 cups cooked long grain rice (I used brown rice)
1 cup cooked chicken, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2 tablespoons lemon juice
1 cup milk
In a large saucepan, sauté the carrots, onion, and celery in butter until onion and celery are tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper, and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until carrots are tender. Reduce heat to low. Stir in the lemon juice, then stir in the milk. Cook and stir for 5 minutes or until heated through. Yields 6 servings.
Ground Beef Gumbo
1-1/2 pounds ground beef (may use 1 pound ground turkey)
2/3 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped green pepper
2 cloves garlic, minced
1 (15-ounce) can tomatoes, undrained
1 (15-ounce) can tomato sauce
2 (6-ounce) cans tomato paste
2-1/2 cups frozen okra, cut up (may use fresh)
2 bay leaves
1-1/2 tablespoons parsley flakes
2-1/2 teaspoons Italian seasoning
1-1/2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon chili powder
salt and pepper to taste
1/2 cup water
Hot cooked rice
Cook ground beef, chopped onion, celery, green pepper, and garlic in a heavy Dutch oven over medium heat until meat is browned; drain.
Stir in undrained tomatoes and remaining ingredients except rice.
Simmer, uncovered, 1 hour. Remove bay leaves.
Serve over hot, cooked rice.
Sweet Sesame Chicken
1 cup uncooked rice
2 tablespoons sesame seeds
2 pounds skinned and boned chicken breasts
2 tablespoons cornstarch
1 tablespoon olive oil
1/2 cup pineapple juice
1/4 cup honey
3 tablespoons lite soy sauce
2 tablespoons grated fresh ginger (may use 1-1/2 teaspoons ground ginger)
2 green onions, chopped (optional)
Prepare rice according to package directions; keep warm.
Place a large skillet over medium-high heat until hot; add 2 Tbsp. sesame seeds, and cook, stirring constantly, 3 to 4 minutes or until seeds are toasted. Remove seeds from skillet.
Cut chicken into 1-inch pieces. Combine chicken and cornstarch, tossing to coat.
Heat 1 Tbsp. olive oil in skillet over medium-high heat. Cook chicken pieces about 5 minutes on each side or until done. Reduce heat to medium, and stir in 1/2 cup pineapple juice and next 3 ingredients. Bring to a boil, and cook, stirring occasionally, 1 minute or until thickened. Remove skillet from heat.
Remove chicken mixture to serving platter. Sprinkle with toasted sesame seeds and chopped green onions. Serve with warm rice. Makes 4 servings.
Yellow Rice
1 cup long-grain rice, uncooked
2 cups water or chicken broth (or combination to yield 2 cups)
2 tablespoons butter or margarine (add 1 tablespoon if not using broth)
1 teaspoon salt
1/4 teaspoon turmeric
1/8 teaspoon paprika
Small pinch of cumin
1/4 teaspoon onion powder
Bring water or broth to boil in a medium saucepan (one that has a tight-fitting lid). Stir in rice, butter, and remaining ingredients. Return to boil, stir once. Cover, reduce heat to low, and let cook for 20 minutes. Do not lift lid while cooking. Remove from heat. When ready to serve, remove lid, stir, and place rice in serving bowl.