Jan 02, 2018

The Mother’s Cook & Cope Book

By MaryAnn Miano

The Mother’s Cook & Cope Book is a book for harried parents of little ones who are responsible for planning, preparing, and convincing their families to eat three delicious, wholesome meals a day, while keeping their cool (and sanity). The authors, Carolyn Lane and Pamela Zapata, have been there, done that, and their book, available for checkout at the Colts Neck Library, promises to help parents juggle schedules with the baby’s bottle and to cope with the eating habits of young children while satisfying the taste buds of other members of the family. They do all this without having to prepare separate meals for everyone!

The Mother’s Cook & Cope Book gives ideas for basic recipes and food groups, with generous information and examples to help increase a parent’s understanding of child growth and development. In the chapter titled “Food for Little Folks,” there are alternative feeding solutions for problem eaters, such as the allergic, overweight, or acutely ill child. Suggestions are made for apathetic, discriminating, and snacker kids. Diets are recommended for maintaining good health, along with instructions for preparing baby foods at home using simple tools like a blender, food processor, or food grinder, with highly palatable results for baby.

There is a wonderful chapter called “The Family Outing,” which provides ideas for foodstuff and recipes for long or short road trips with kids. Party foods and celebration recipes are listed for kids of all ages, and an index helps you zero in on many recipe ideas within the book.

The authors wisely suggest ways for guiding your energetic child into a little helper (try the chapter “Kitchen Crafts and Cookery”) to help manage kid-friendly mealtime and parenthood with equal satisfaction from both.



Preparation time: 20 minutes / Cooking time: 1 hour, 15 minutes


16 lasagna noodles

4 large chicken legs with drum sticks

1 10-oz. package frozen spinach

2 4-oz. cans tomato-mushroom sauce

3/4 lb. Munster cheese, slices (or cheese of your choice)

1/2 cup grated Parmesan cheese


Preheat oven to 350 degrees. Cook the lasagna according to directions on the package. Meanwhile, in 1 quart boiling salted water, simmer the chicken until very tender (about 30 minutes). In another pot, cook the spinach in lightly salted water for about 5 minutes. When these ingredients are cooked, drain. Shred the chicken meat and put in a large bowl. Add the well-drained spinach and one can of the tomato sauce. Mix well.

On a cutting board, lay two pieces of lasagna alongside each other so that they just overlap. Spoon chicken mixture into the middle of the noodles and roll the pasta up, securing with toothpicks. When you have made eight rolls, put them in a greased baking dish. Pour over them the remaining tomato sauce. Top with slices of Munster cheese and sprinkle with Parmesan. Bake 45 minutes.



Recipe from: The Mother’s Cook & Cope Book, page 13-14, by Carolyn Lane and Pamela Zapata. Publisher: The Viking Press, Inc. 1972.