The company originated with a drive-in restaurant called "Parkette" in Charleston, West Virginia. Alex Shoenbaum opened the restaurant in 1947, then acquired a Big Boy franchise in 1951. Two years later, Shoenbaum renamed the Parkette "Shoney's Big Boy." During this time, Ray Danner was building a restaurant business in central Tennessee and opened his first Big Boy franchise in 1959 in Madison, Tennessee. He incorporated his privately owned company in 1968

Headquartered in Nashville, Tennessee, Shoney's, Inc., is one of the restaurant industry's most respected companies. As of 1998 the restaurant chain operated or franchised over 1,300 restaurants in 34 states, including Shoney's, Captain D's, and the Pargo's and Fifth Quarter specialty restaurants. The company owned 893 restaurants and franchised 494 others.

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Strawberry Pie



Strawberry Pie
Shoney's Copycat Recipe

Makes 1 Pie


Crust:
1 cup all purpose flour
1/4 teaspoon salt
3/4 stick butter
1 1/2 tablespoons shortening
1/8 cup ice water

Filling:
1 cup sugar
3 tablespoons corn starch
1 pintsStrawberries
1 (12 oz) can 7-UP
whipped cream

Crust: Put flour and salt in the bowl of a food processor. Cut the butter, and shortening into the flour. Process a few seconds until process should take about 20 to 30 seconds. Wrap and chill for an hour. Remove from refrigerator,and let stand 15 minutes before rolling. You can double this up for a top and bottom crust.

Filling: In a medium sized saucepan combine sugar, cornstarch,and 7-UP until creamy. Cook over a medium to a medium high heat until the mixture becomes thick. When this mixture becomes thick, cool to room temperature, and add a couple of drops of red food coloring. Wash, and cut strawberries into quarters, or smaller depending on how large they are. Sprinkle a teaspoon or two of sugar on the strawberries, and place them into the shell. Pour the cooled 7-Up mixture over the strawberries. Allow this to set for a few minutes. Serve with plenty of Whipped Cream.


Tomato Florentine Soup



Tomato Florentine Soup
Shoney's Copycat Recipe

2 (14 oz) cans clear chicken broth
1 (14 oz) can sliced stewed tomatoes
12 ounces V-8 juice
10 ounces cream of tomato soup
1 tablespoon sugar
10 ounces frozen chopped spinach
dash nutmeg
salt and pepper

Combine broth, tomatoes, juice and soup in a saucepan with a wire whisk over medium heat. Add remaining ingredients, without even thawing spinach. Allow to heat gently 30 minutes on medium-low until spinach is tender. Keep hot without letting it boil.

Broccoli Casserole



Broccoli Casserole
Shoney's Copycat Recipe

Serves  6-8

2 eggs
6 cups broccoli florets, coarsely chopped
3 cups rice, cooked
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/4 lbs Velveeta cheese
3 cups half-and-half
1 cup Ritz cracker, crushed
1 cup cheddar cheese, shredded

Preheat oven to 350 degrees. Place eggs in mixing bowl and lightly whip for approximately 20 seconds. 
Add broccoli, cooked rice, salt and pepper. Mix well to incorporate ingredients.  Dice Velveeta into 1/4-inch pieces. Place diced cheese and half-and-half in microwave safe container. Cover and microwave for 2 minutes or until cheese is melted. Add to ingredients in bowl. Blend well to mix all ingredients. 
Spray a medium baking dish with cooking spray. Pour casserole mixture into the pan and bake for 30 minutes.  Top the casserole with Ritz crackers and cheddar cheese and cook for 5 minutes more, or until cheese melts and crackers brown.

Memphis Style BBQ

Ingredients

1 (5 pound) pork butt roast

1 cup dry rub, your favorite

2 cups water

Rub pork butt with dry rub, and place in shallow roasting pan on a rack. Add water to the bottom of pan. Cover with tightly plastic wrap then with aluminum foil. Cook for 4 to 5 hours, at 325, or until the roast is fork tender. Carefully remove the roast to a cutting board, let cool briefly. Pull the meat off the bone, remove fat, and coarsely chop.

SHoney's Fresh Corn Souffle

2 lbs fresh sweet corn, cut off cob

2 tbs sugar

2 tbs honey

1 cup all-purpose flour

1 cup whole milk

4 eggs

Pinch of salt and pepper

Preheat oven to 350 degrees. Combine the sugar, honey, milk and eggs. Mix corn, flour, salt and pepper. Add the wet mix to the corn mix, stir to fully incorporate. Pour the mixture into greased small cast iron skillets. Bake for 15 to 20 minutes.

Shoneys Memphis Style Barbeque Skillet

4 each corn souffles, in cast iron skillets

1.25 lbs pulled pork BBQ

2 cups BBQ sauce, your favorite

Green onions, sliced on a diagonal, for garnish

Honey

Heat BBQ in oven, covered with foil, until it reaches 165 degrees when tested with a meat thermometer. Add BBQ sauce to hot BBQ mix well. Place sauced BBQ on top of corn soufflé, drizzle honey around BBQ. Add green onion garnish on top. Eat and enjoy.