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.




Meatloaf & Garlic Mashed Potatoes

The Machine Shed Restaurant Recipe

1 egg lightly beaten
1/3 cup milk
1/4 cup finely chopped celery
1/4 cup grated parmesan cheese
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 1/2 pounds ground beef
1/2 cup rolled oats
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped red pepper
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup ketchup

Preheat oven to 350 degrees.

In a large bowl, combine the eggs, milk, oats, onions, peppers, Parmesan, Worcestershire, garlic, salt and pepper. Add the meat and mix well. Pat the mixture into a large loaf pan.

Bake for 1 hour and 15 minutes or until the internal temperature reaches 160 degrees. Spoon off the fat. Spread the ketchup over the top of the meatloaf and bake for 10 more minutes. Let stand for 10 minutes before serving.


The Machine Shed Restaurant Recipe

2 heads garlic
olive oil
8 medium baking potatoes (2 1/2 to 3 pounds), peeled and quartered
1/4 cup[ butter, softened
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 to 2/3 cup milk
1/2 cup snipped fresh parsley

Peel away the dry, outer layers of the skin from the garlic heads, leaving the skins and cloves intact. Cut off the pointed top portion (about 1/4 of an inch), leaving the bulbs intact but exposing the individual cloves. Place the garlic cloves, cut side up, in a small baking dish. Drizzle with a little olive oil. Cover with foil and bake in a 425 oven for 24 to 35 minutes or until the cloves feel soft when pressed.  Set aside until cool enough to handle.  Squeeze the garlic paste from the individual cloves and set aside.

Meanwhile, in a large saucepan cook the potatoes, covered, in lightly salted boiling water for 20 to 25 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed.  Add the garlic paste, butter, salt and pepper. Gradually beat in enough milk to make the mixture light and fluffy. Stir in parsley.

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