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.




Strawberry Rhubarb Custard Pie

Strawberry Rhubarb Custard Pie
The Machine Shed Restaurant Recipe

1 1/4 cups sugar
1/2 cup all purpose flour
5 egg yolks, well beaten
3/4 cup half and half
1 teaspoon vanilla
2 cups sliced fresh or frozen rhubarb
1 cup sliced strawberries
1 basic unbaked pie crust

1 tablespoon cornstarch
1/3 cup cold water
5 egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla

Heat the oven to 425 degrees.

To make Filling: Mix the sugar and flour in a medium bowl. Whisk in the egg yolks, half and half, and vanilla; beat until blended. Gently fold in the rhubarb and strawberries. Pour into the crust.
Place the pie on rack in center of the oven and bake for 15 minutes. Reduce the oven heat to 350 degrees and continue baking until almost set, 25 to 30 minutes; center will jiggle slightly. Cool on wire rack 5 to 10 minutes.

Immediately make Meringue: Dissolve the cornstarch in cold water in one cup glass measure. Microwave on high for 30 seconds; stir. Microwave until the mixture boils, 15 to 30 seconds longer. Remove; cover.

Beat the egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add the sugar, 1 tablespoon at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Beating constantly, add cornstarch paste, 1 to 2 tablespoons at a time. Beat in vanilla.

Quickly spread the meringue evenly over filling, starting at edge and sealing to crust all around; swirl with back of spoon. Bake in  the upper third of 350 degree oven until lightly browned, 15 to 17 minutes. Cool on wire rack 1 hour, then refrigerate 3 to 4 hours before serving.

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