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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Baked Spasagna


BAKED SPASAGNA
Cheddar's Casual Cafe Restaurant Recipe

1 1/2 pounds spaghetti noodles, uncooked
2 pounds mozzarella cheese
8 ounces ricotta cheese
8 ounces sour cream
1 1/4 cups half-and-half
1/2 cup grated parmesan cheese, divided use
1 teaspoon dried oregano leaves
1 tablespoon chopped fresh basil
1/2 teaspoon white pepper
1 teaspoon chopped garlic
2 teaspoons kosher salt
1 1/2 teaspoons olive oil

Meat Sauce:
1 (24 oz.) jar spaghetti sauce
12 ounces ground beef
1 tablespoon chopped garlic
1 cup chopped onion
1 teaspoon kosher salt
1 teaspoon dried oregano leaves
1 tablespoon chopped fresh basil
1 teaspoon granulated sugar
1/2 cup red wine
1/4 cup romano cheese
salt, to taste
pepper, to taste

To make the Meat Sauce: Heat a heavy saucepan on medium heat for five minutes. Add the ground beef and stir to break up clumps. Cook till meat is browned well. Drain meat and set  aside.

Add the onions and garlic to saucepan and cook over medium heat for about five minutes, or until  softened. Return reserved meat to pan, along with spaghetti sauce, salt, oregano, basil, sugar, red wine and  romano cheese. Stir well to combine. Bring mixture to a simmer and cook uncovered for 30 minutes. Adjust seasoning with additional salt and pepper to taste.

To make the Spasagna: Preheat oven to 350 degrees. Cook spaghetti al dente according to package directions. Rinse under cold water and drain. Place in  a large mixing bowl.

In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano,  basil, white pepper, garlic, salt, and half the Parmesan cheese. Add above cheese mixture to the spaghetti. Using hands, mix gently until spaghetti is evenly coated with mixture.

Rub a 9x13 inch glass baking dish with the olive oil. Gently place the spaghetti mixture into prepared dish. Top with remaining Parmesan cheese. Cover the dish with aluminum foil and bake at 350 degrees in a preheated oven for 30 minutes. Remove from oven, remove foil and place dish on cooling rack for 10 minutes. Cut into six eight squares and top with your favorite meat or marinara sauce.




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