The Making of a Petro

Unless you are from East Tennessee, you probably have no idea what I am talking about when I say, "College football and Petro's just go together!" 

You see, Petro's is a restaurant that serves...... well....Petros.  It all started in 1982 at the World's Fair in Knoxville, TN.  A couple from Spokane, Washington, Joe and Carol Schoentrup, operated a concession at the fair and served a dish similar to the popular Frito Pie.  But, the Schoentrup's decided to dress up their dish by adding cheddar and monterey jack cheeses, tomatoes, green onions, sour cream, and hot sauce.  Oh, and you might be wondering why they called it a Petro instead of Chili Pie.  Well, they came up with the name as a derivative of petroleum to honor the energy theme of the 1982 World's Fair.

 

 

As I eluded to before, an East Tennessee tailgate party and/or a college football party isn't complete without the infamous Petro being served.

 



 

 

Unfortunately, I don't have the authentic recipe for Petro's chili; however, I have MY recipe for chili which my family thinks is just as good.  Now, go make a pot, build yourself a Petro and turn on some football!

 

Chili Recipe:

2 lb ground beef

2 onions

4 cloves garlic, minced

3 TB chili powder

2 tsp salt

1 tsp cayenne pepper (adjust to taste)

2 tsp dried oregano

2 cans of Rotel (mild or hot depending on your taste)

2 (14.5 ounce) cans petite diced tomatoes

1 (15 ounce) can tomato sauce

3 cans chili beans (mild or spicy depending on your taste)

 

Directions:  Brown ground beef in pan, then drain.  Add onions and continue to cook until onions are soft.  Stir in garlic, chili powder, salt, cayenne, oregano, Rotel, canned tomatoes (my family does not like chunks of tomatoe in their chili, so I run my canned tomatoes and Rotel through the food processor), and tomato sauce.  Heat to boiling, reduce heat to simmer and cover.  Cook, stirring occasionally for 1 hour.  Stir in beans.  Simmer, uncovered for 20 minutes, stir occasionally.  Serve chili over Fritos and top with any or all of the "Fixings" below.

 

Fixings:

Fritos

Shredded cheese

Tomatoes

Onions

Sour Cream

Black Olives

Jalapenos





Mamaw and Her Children

I am who I am, because of them - A Strong Southern Woman!

Left to right:  Alice Ann Franklin (Aunt Shash), Betty Jean Franklin (my Mom), Iva Cook Franklin (Mamaw), Helen Franklin (Aunt Helen), John Clay Franklin (Uncle John)

Redneck Caviar

1 can black eyed peas, drained and rinsed
1 can shoe peg corn, drained and rinsed
1 can black beans, drained and rinsed
1 can tomatoes with green chilis, drained
1 bell pepper, chopped
6 green onions, chopped
2 tomatoes, chopped
1 1/2 tsp garlic powder
1 1/2 tsp garlic salt
2 tsp dried parsley
1 tsp cayenne pepper (more or less to taste)
2 tsp hot sauce (more or less to taste)
1 1/2 c. Zesty Italian Dressing

Mix together all ingredients and refrigerate overnight.  You want the beans and corn to soak up the flavors of the dressing.  Serve with tortilla chips.

Shashan's Pumpkin Cookies

1 c. shortening 
1 c. sugar
1 c. pumpkin
1 egg
1 tsp vanilla
2 c. flour
1 c. raisins
1 tsp baking powder
1/2 tsp soda
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/2 c. chopped pecans

Cream shortening and sugar together until light and fluffy.  Add pumpkin, egg and vanilla.  Beat well.  Sift together the flour, soda, salt, cinnamon, allspice and nutmeg.  Add to the creamed mixture, blending well.  Stir in raisins and chopped pecans.  Drop by rounded teaspoons, about 2 inches apart on greased baking sheets  Bake at 350 degrees for 12-15 minutes.  Makes 36 cookies.

Shashan's Pumpkin Bars

Bar Ingredients:
4 eggs
1 2/3 c. sugar
1 c. cooking oil
16 oz can pumpkin
2 c. all purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
1 tsp soda


Cream Cheese Icing Ingredients:
3 oz. package cream cheese
1/2 c. margarine, softened
1 tsp vanilla 
2 c. powdered sugar

In mixer bowl, beat together eggs, sugar, oil and pumpkin until light and fluffy.  Sift together flour, baking powder, cinnamon, salt and soda.  Add pumpkin mixture and mix thoroughly.  Spread batter in (I sprayed the pan with Pam baking spray....the one with the flour in it) 8x10x1 inch baking pan (I used a regular cake pan.  11x13).

You can add raisins to the mixture.

Bake at 350 degrees 25-30 minutes.  Cool.  Frost with cream cheese icing.  Cut into bars.  Makes 2 dozen bars.

To make icing:

Cream together cream cheese and margarine.  Stir in vanilla.  Add powdered sugar, a little at a time and beat until mixture is smooth.  Spread on baked pumpkin.  When icing sets, cut into bars

Blueberry Salad

2  3oz pkg Grape Jello
2 c. Boiling Water
12 oz can Blueberry Pie Filling
20 oz can Crushed Pineapple
8  oz Cream Cheese, softened
1 c. Sour Cream
1 c. Pecan Halves
1 tsp Vanilla

In a large bowl, mix the Jello and boiling water.  When Jello has dissolved, stir in the blueberry pie filling and the pineapple with its juice.  Pour in 9 x 13 pan and refrigerate until set.  After Jello is set, in a separate bowl mix together the cream cheese, sour cream, and vanilla.  Top with pecan halves.

Strawberry Pretzel Salad

3/4 c. Margarine, softened
3 TB Brown Sugar
2 1/2 c. Pretzels, crushed
6 oz Strawberry Jello
2 c. Boiling Water
3 c. Frozen Strawberries
8 oz Cream Cheese
1 c. Sugar
1 container Cool Whip

Mix together margarine and brown sugar.  Stir in crushed pretzels.  Pat into lightly buttered 9 x 13 pan.  Bake 10 minutes at 350 degrees.  Let cool completely.

Dissolve Jello in boiling water, stirring well.  While hot add slightly thawed strawberries.  cool until mixture begins to set.

In a mixing bowl cream the cheese and sugar.  Fold in the Cool Whip.  Spread cream cheese mixture over cooled crust.  Pour thickened Jello over top.  Refrigerate until set.