Phyllis Hinz and Lamont Mackay, the cooking ladies have published a comprehensive cookbook called Recipes From The Road.

New Version - is NOW HERE!!!

This is not just another cookbook.  It is also a travel book with over 200 photographs of places and food from each region.  The recipes are fun and easy to make for anyone with a stovetop whether it is in a house, an RV, a boat or a cottage.

Their accompanying stories bring life to their culinary creations.

Recipes From The Road  is available in bookstores across Canada  And USA  by contacting OR

Phyllis and Lamont at their website at

or by email:      

PLUS many other on-line sites.

Excerpt below from 

Recipes From The Road

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The Cooking Ladies' 

Recipes From The Road

by  Phyllis  Hinz  and  

               Lamont Mackay



   Their latest 'publication' 

"LET'S GET GRILLING with the Cooking Ladies

is NOW available from HOME HARDWARE in Canada! 



This recipe is one of many from their cookbook.



Bacon & Mozzarella Stuffed French Toast

(Makes 2 servings)


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The Travel log that accompanies this recipe



All We Need Is An Inch

Flying J Service Centers are a convenient stop for truckers and RV travelers. At the Flying J we can fill up on fuel and propane, wash the windshield, check all ten tire pressures, empty our holding tanks, fill up with fresh water and take advantage of free overnight camping. On our way to a destination we often time our stopovers to coincide with Flying J locations.   

One particular night, we arrived late to find there was only one spot left in the RV section of a Flying J. At first glance it didn't look as though we would fit. The space appeared to be narrower than our motorhome. From previous parking experience we know that all we need is one spare inch, in order to fit.

We inched forward into the space. The driver of one of the other RVs stepped out and offered to move his outside mirror. We said, "No thanks. All we need is an inch."  

Phyllis hopped out with a walkie-talkie to guide Lamont in.

CON'T ...










































1 ½   ounces (43 g)   



½  cup (120 ml)   

1 tablespoon  (15 ml)   


2 tablespoons (30 ml)   



 loaf unsliced Italian or  

        French  bread

   slices cooked bacon, cut in


   low-fat mozzarella cheese,

       thinly sliced

   large eggs

   orange juice

   grated orange peel, chopped



   maple syrup





Mark 1/2-inch and 1-inch measurements on the loaf of bread.  At the 1/2–inch mark slice the bread not quite all the way through.  At the 1-inch mark slice the bread all the way through.  This creates pockets in the middle of the 1-inch thick slices of bread.  Do this twice.


Stuff each pocket with a layer of half the bacon and half the mozzarella cheese. 


Press the bread firmly together.  Be sure that the bacon and cheese are tucked inside.


Whisk the eggs, orange juice and orange zest in a bowl.


Melt the margarine in a non-stick frying pan over medium


While the margarine melts, place the stuffed bread slices in the egg mixture and thoroughly coat the bread on both sides.


Fry the bread slices on each side until they are golden brown and no longer moist.


Serve the stuffed French toast with maple syrup.




The man on the other side joined Phyllis. He was concerned that we would hit his RV. "It's okay. We only need an inch," Phyllis said.

In just a few minutes, with an inch to spare on either side, we were sandwiched safely between the two RVs much like the bacon and mozzarella are stuffed between two pieces of bread in this recipe.

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