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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Scalloped Potatoes


SCALLOPED POTATOES
The Machine Shed Restaurant Recipe

3 cups milk (about)
1 tablespoon chicken base
1 small onion, chopped
1 small bunch parsley, chopped (about 1/4 cup)
1 tablespoon chopped garlic
2 teaspoons black pepper
4 tablespoons (1/2 stick) butter
1/2 cup flour
1/2 pound Swiss cheese, grated
2 1/2 pounds baking potatoes

In medium saucepan, combine milk, chicken base, onion, parsley, garlic and pepper. Bring to boil and simmer 5 minutes.

In small saucepan, melt butter. Add flour and cook 1 minute, stirring constantly. Gradually add some of milk sauce to butter flour mixture to thin, then add all back to medium saucepan. Cook, stirring constantly, until sauce thickens; if sauce seems too thick to cook and stir, add more milk in 1 tablespoon increments. Remove from heat and gradually add cheese, stirring until melted. (Sauce will be thick.)

Preheat oven to 350 degrees. Peel potatoes and cut into 1/8 to 1/4 inch slices.

In 4 inch deep casserole that measures about 6 by 6 inches, mix potatoes and sauce. Cover with foil or lid and bake in preheated oven 50 to 60 minutes or until potatoes are fork-tender. Remove foil or lid and bake an additional 15 minutes or until top is browned. Serve directly from casserole. Makes 8 to 10 servings.

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