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.

Broccoli Slaw

1 bag shredded Broccoli Slaw
1 7 oz can Pineapple Tidbits
1/2 c. Pecans, chopped
1/2 c. Mayonnaise
1 TB Apple Cider Vinegar
1/8 c. Sugar

Drain pineapple, and set aside.  Whisk together mayonnaise, vinegar, and sugar.  Stir in broccoli slaw, pineapple, and pecans.  Chill.

Miss Alice Reese's Apple Pie

Miss Alice was an old friend of the family in Dandridge.  She always made the best apple pies.

1 stick Margarine
1 tsp Cinnamon
1 1/4 c. Sugar
1/4 tsp Salt
1 Egg, well beaten
1 1/2 c. Apples, chopped
1 Pie Crust

Melt margarine in saucepan.  In a bowl mix sugar, salt, and cinnamon.  Add to melted margarine.  In a small bowl beat the egg.  Add a small amount of warm butter mixture to the egg to slowly warm the eggs temperature.  Pour the entire egg mixture into the melted butter mixture.  Stir in the apples, then pour into unbaked pie shell.  Bake at 400 degrees for 15 minutes then turn down oven to 350 degrees and bake until apple are tender and crust is brown.

Regis' Red Velvet Cake

For all of my East Tennessee readers, here is the recipe for Regis' famous red velvet cake.  My father-in-law loves this cake and I try to make one especially for him each Christmas.

Cake Ingredients:
3 1/3 c. Flour
1/4 tsp Salt
3/4 tsp Baking Powder
3/4 tsp Baking Soda
3/4 c. Butter, softened
2 2/3 c. Sugar
5 Eggs
1 1/3 c. Buttermilk
2 TB + 1 tsp Red Food Coloring

Frosting Ingredients:
1/2 c. Butter, softened
4 c. Powdered Sugar
1/2 c. Whipping Cream
1 TB Vanilla

Cake Directions:
In a large bowl sift together flour, salt, baking soda, and baking powder.  In a separate bowl cream together butter and sugar until fluffy.  Add eggs 1 at a time.  Add the flour gradually, beating at medium speed.  Add the buttermilk and red fool coloring gradually.  Beat for 2 minutes.  Spoon batter into 3 greased and floured 9" pans.  Bake at 350 degrees for 25 - 30 minutes.  Cool in pans for 10 minutes then remove to wire racks to coll completely.

Icing Directions:
Cream butter and sugar until light and fluffy.  Add the cream gradually, beating well.  Add the vanilla and mix thoroughly.

Frost between each layer and around sides and on top.  I normally sprinkle with coconut after frosting.

Gooey Butter Cookies

If you like Gooey Butter Cake, you will love these cookies.  I don't see why you couldn't use any flavor of cake mix, either.

1/2 c. Butter
1/4 tsp Vanilla
1 Egg, beaten
8 oz Cream Cheese
1 box Yellow Butter Cake Mix
Powdered Sugar

Beat butter, vanilla, egg and cream cheese.  Mix in cake mix.  Cover and chill for 30 minutes.  Drop by teaspoon full into powdered sugar.  Roll into balls.  Bake at 350 degrees for 12 - 14 minutes.

Buche De Noel

5 eggs, separated
2/3 c. sugar
3 TB cocoa powder
2 TB Flour
1 tub Milk Chocolate Frosting
1 c. Cool Whip

Grease a 15 x 10 jelly roll pan.  Preheat oven to 350 degrees.  Beat egg yolks until fluffy.  Gradually beat in sugar until light and fluffy.  Mix in cocoa and flour.  In a separate bowl beat egg whites with clean beaters.  Beat until soft peaks form.  Fold egg whites into chocolate mixture.  Spoon into jelly roll pan.  Bake 15 minutes.  Turn out onto cloth sprinkled with powdered sugar.  Roll up cake and towel together, let cool.  Unroll cake and remove towel.  Spread 3 TB frosting over cake and top with Cool Whip.  Roll cake again.  Frost the outside of the cake roll with the remaining frosting.  You can decorate by dragging a fork through the frosting to resemble tree bark, then sprinkle with powdered sugar.  Also, you can make some holly leaves from green gum drops.

Chewy Noels

2 TB Butter
2 Eggs
1 tsp Vanilla
1 c. Brown Sugar
5 TB Flour
1/8 tsp Baking Soda
1/4 tsp Salt
1 c. Pecans, chopped
Powdered Sugar

Melt butter in a 9 x 9 pan.  In a mixing bowl, slightly beat the eggs and vanilla.  In a separate bowl combine the brown sugar, flour, baking soda, and salt.  Add the dry ingredients to the egg mixture and mix well.  Stir in the pecans.  Pour batter into the pan with the melted butter.  Bake at 350 degrees for 25 minutes, or until firm to the touch.  Flip out onto waxed paper and leave the buttered side up.  Dust with powdered sugar and cut into squares.

Mounds Candy

2 lbs Powdered Sugar
3 sticks Margarine
2 - 14 oz. bags Coconut
1 can Sweetened Condensed Milk
18 oz Chocolate Chips
3/4 c. Paraffin

Heat margarine and sweetened condensed milk.  Add coconut and powdered sugar, stir very well.  Roll into 1" balls and place on wax paper lined cookie sheet.  Refrigerate for 2 hours.  Heat in a double boiler the chocolate chips and paraffin until smooth and melted.  Dip the refrigerated coconut balls into the chocolate.  Return to waxed paper to harden.  Store in an airtight container in the refrigerator.

Peanut Butter Swirl Fudge

1/2 c. Karo Light Corn Syrup
1/3 c. Evaporated Milk
3 c. Chocolate Chips (semi-sweet or milk, whichever you prefer)
2 tsp Vanilla
3/4 c. Powdered Sugar
1/3 c. Peanut Butter

Grease an 8" pan.  In a saucepan over medium low heat combine the Karo, evaporated milk, and chocolate chips.  Cook until the chocolate chips are melted.  Remove from heat and add vanilla and powdered sugar.  Stir well.  Pour into the greased pan.  Spoon small drops of peanut butter over fudge, then swirl.  Refrigerate 2 hours, then cut into squares.

Bourbon Balls

WHOOOOO-EEEEEEE!  There good, but watch out!


1/4 c. Bourbon, 86 proof (or a little more if you like ;D )
2 TB Dark Corn Syrup
1 c. Vanilla Wafers, crushed
1 c. Pecans, chopped
2 TB Cocoa
Powdered Sugar

In a mixing bowl whisk together bourbon and corn syrup.  Add vanilla wafers, pecans, and cocoa.  Mix well.  Spray hands with cooking spray and roll mixture into balls.  We usually used about a TB of mixture per ball; you can make them smaller or larger depending on your preference.  Lay balls onto wax paper covered with powdered sugar.  Roll balls in powdered sugar.  Store in an airtight container in the refrigerator.  Before serving, roll in powdered sugar again (they should be white when you serve them).

Spiced Nuts

2 TB Cold Water
1 Egg White, slightly beaten
1/4 tsp Cinnamon
1/2 tsp Salt
1/2 c. Sugar
1/4 tsp Cloves
1/4 tsp Allspice
2 c. Pecan Halves

In a mixing bowl, whisk the egg white until foamy, then add the water and whisk to combine.  Add the dry ingredients and blend well.  Let stand until the sugar dissolves.  Mix well then stir the nuts into the mixture.  Spread the nuts onto a greased cookie sheet and separate.  Bake at 250 degrees for about 1 hour.

Mamaw Franklin's Glazed Pecans

1 c. Sugar
1 tsp Vanilla
4 TB Canned Cream (Evaporated Milk)
2 tsp Water
3 c. Pecan Halves

In a saucepan mix the sugar, vanilla, evaporated milk and water.  Cook until it reaches "hard ball" stage.  (when you drop some of the mixture in cold water it forms a hard ball - 250 - 266 degrees)

Pour over pecan halves and stir to coat.  Spoon pecans onto waxed paper and separate.  Let dry then store in an airtight container.

Fa La La La La, La La La La

Tis the season for holiday baking!

For as long as I can remember, the girls in the family have gathered in the kitchen to perform the ritual of making yummy treats to give as gifts to our friends, co-workers, neighbors, etc.  When I was little Mamaw Franklin and Mom would plan the weekend (yes, it took more than one day) for baking and they would meticulously create the massive grocery list of items that would be needed.  Then they would shop for the delectable yumminess that would be transformed into our gifts.  Imagine the cart piled high with many pounds of butter, sugar, cream cheese, chocolate chips, marshmallow cream, eggs, Chex cereals, nuts, etc. etc. etc.

When the weekend arrived Mamaw, Mom, Missy and I would take our places in the kitchen, each with the responsibility of making their own specialty.  When Missy and I were little, our task was decorating the sugar cookies.  We took such pride in every cookie with its colored frostings and sugars.  As we got older and honed our skills, we were entrusted with more complicated recipes and eventually ventured out to introduce new favorites to the family.  As Missy and I have grown and made families of our own, we have carried on this holiday tradition.  Every year that we have been geographically close enough to one another, we have gathered to do the holiday baking.  Kaylea is now entrusted with decorating the sugar cookies; however, she likes eating them more than giving them away.  So, those jewels typically don't make it into our gift baskets.

I would like to share with you the recipes for some of our goodies.  The posts to follow will be those recipes.  I hope you enjoy making (and eating) them as much as we do!

P.S.  I am especially excited about doing the baking this year because I will be, once again, in the kitchen with my Mom.  It has been many years since we have shared this tradition and I look forward having this special time with her.

Aunt Debby's Baked Chicken Salad

1 Whole Chicken, boiled and deboned (I have found that Rotisserie Chickens are a quick substitute)
2 c. Celery, chopped
1 can Cream of Chicken Soup
1/2 c. Mayonnaise
1  1/2 tsp Accent
2 TB Onion
1/2 tsp Salt
1 can Chow Mein Noodles
1/2 c. Cheddar Cheese
1/2 c. Slivered Almonds

If you are using a fresh uncooked chicken, rinse the bird and put into a stockpot and fill pot with water.  Bring to a boil and reduce to medium heat and continue cooking until chicken is done (about 1 hour).  Once chicken in done, remove the meat from the bones and put meat into a large mixing bowl.  Add soup, mayonnaise, Accent, and celery to meat.  In a food processor chop the onion and celery.  Add to the chicken mixture and stir well.  Transfer mixture into a greased 9 x 13 pan.  Bake at 350 degrees for 35 minutes.  Top with Chow Mein Noodles, almonds, and cheese.  Return to the oven and bake an additional 10 - 15 minutes.