Quoting Sean Dennis to Jim Weller <=-

"Petro" invented for the 1982 World's Fair held in Knoxville,
Tennessee. Starting from the bottom, it's Fritos (or pasta),
chili, Cheddar and Monterey Jack cheeses, diced tomatoeds,
sour cream, and topped with green onions.

That sounds like a cousin to five way Cincinnati chili!

It's quite delicious.

It would be.

Title: T-Man Special

If you leave out the Fritos, it would make a good chip dip to
me.

Another fine dip:

---------- Recipe via Meal-Master (tm) v8.06

Title: Carolina Low-Country Crab Dip
Categories: Southern, Dips, Appetizers, Crab, Cheese
Yield: 8 servings

8 oz Cream cheese, softened
2 ea 6-7 oz. cans crabmeat, drain
2 tb Milk
Old Bay Seasoning to taste
Cheddar cheese
Club crackers

A Charleston, S.C. classic recipe.

Cream cheese may be softened by removing the wrapper, placing it
in a oven-proof bowl and microwaving it for 30 seconds to 1
minutes. In a small 5 1/2" round oven-proof dish, mix cream
cheese, crab, milk and a sprinkle of Old Bay. Top with cheddar
cheese. Bake at 350 degrees for 10 minutes. Serve with crackers.

Vicki Phillips

-----


Cheers

Jim


... Civilization didn't exist until nomads settled down to grow barley.

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JIM WELLER wrote to SEAN DENNIS <=-

"Petro" invented for the 1982 World's Fair held in Knoxville,
Tennessee. Starting from the bottom, it's Fritos (or pasta),
chili, Cheddar and Monterey Jack cheeses, diced tomatoeds,
sour cream, and topped with green onions.

That sounds like a cousin to five way Cincinnati chili!

It's quite delicious.

It would be.

I might be mistaken - I have been a time or two - but I was thinking
that "The Petro" was named for the Petro Travel Centers (Truck Stops)
dotted around the southern and eastern US. And their Iron Skillet
restaurants. When I was trucking for a living the Petro/Iron Skillet
was the class of the field. Bv)=

This is based on one of their buffet offerings:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Fried Chicken w/Cream Gravy
Categories: Poultry, Herbs, Chilies, Sauces, Dairy
Yield: 8 Servings

8 lg Skinned, boned chicken
- thighs
4 1/2 ts Salt; divided
2 1/2 ts Fresh ground black pepper;
- divided
76 Saltine crackers; 2 sleeves,
- crushed
2 1/2 c All-purpose flour; divided
1 ts Baking powder
1 ts Ground red pepper (cayenne)
8 c Milk; divided
4 lg Eggs
Peanut oil

Place chicken between 2 sheets of heavy-duty plastic
wrap, and flatten to 1/4" thickness using a meat mallet
or a rolling pin.

Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper
evenly over chicken. Set aside.

Combine cracker crumbs, 2 cups flour, baking powder,
1 1/2 ts salt, 1 ts black pepper, and ground red pepper.

Whisk together 1 1/2 cups milk and eggs.

Dredge chicken in cracker crumb mixture; dip in milk
mixture, and dredge in cracker mixture again.

Pour oil to a depth of 1/2" in a 12" skillet. Heat to
360ºF/180ºC. Fry chicken, in batches, 10 min., adding
oil as needed.

Turn and fry 4 to 5 more minutes or until golden brown.
Remove to a wire rack in a jellyroll pan. Keep chicken
warm in a 225ºF/105ºC oven.

CREAM GRAVY: Carefully drain hot oil, reserving cooked
bits and 2 tablespoons drippings in skillet. Whisk
together remaining 1/2 c flour, remaining 2 1/2 ts salt
remaining 1 ts black pepper, and remaining 6 1/2 c milk
slowly about a cup at a time stirring in between.

Pour mixture into reserved drippings in skillet; cook
over medium-high heat, whisking constantly, 10 to 12
minutes or until thickened.

Serve gravy with chicken.

Adapted from: My Recipes.com

From: http://www.mommyskitchen.net

Uncle Dirty Dave's Kitchen

MMMMM

... URA Redneck if blowing a tire means a new flower pot in the front yard.
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Quoting Dave Drum to Jim Weller <=-

"Petro" invented for the 1982 World's Fair held in Knoxville,

named for the Petro Travel Centers (Truck Stops)
And their Iron Skillet restaurants.

You're both right. Different things with the same name.

From Wikipedia:

Petro's Chili & Chips is a small fast-food chain based in Knoxville,
Tennessee, with several locations in Knoxville and other parts of
East Tennessee.

History

Petro's got its start at the 1982 World's Fair in Knoxville. Joe and
Carol Schoentrup of Spokane, Washington, along with Joe's sister Ann
and her husband Mark Lawrence of Kennewick, Washington operated a
food concession at the fair that served a combination of chili and
corn chips that they dubbed the "Petro", a name derived from
"petroleum" to honor the energy theme of the 1982 World's
Fair.

The concept was based on a snack item that had been sold
at high school sports events ... known as "Frito pies"
(They added) cheddar and Monterey jack cheese, tomatoes, green
onions, sour cream, and hot sauce.

xxx

TravelCenters of America LLC is the largest publicly traded
full-service truck stop and travel center company in the United
States. They operate Petro Stopping Centers, Quaker Steak & Lube
(and) Iron Skillet (etc.)

When I was trucking for a living the Petro/Iron Skillet
was the class of the field.

If their food is as good as their pictures then it's pretty good,

www.ta-petro.com/amenities/restaurants/iron-skillet/iron-skillet-menu

It was cool to see chicken fried steak as a standard breakfast item.

The chain reminds me of Canada's Husky Oil Company's Husky House
Restaurants which tended to be reliably good truck stops all along
the Trans Canada Highway System.

Recipe not connected. I was looking at gratineed dishes and found a
few interesting ones.

---------- Recipe via Meal-Master (tm) v8.06

Title: Crab Au Gratin
Categories: Seafood, Crab, Korean, Wine, Mushrooms
Yield: 4 Servings

4 Crabs
2 tb Butter
8 Fresh mushrooms
2 c Plain cooked rice
2 tb Butter
1/3 ts Salt
1 Onion
1 1/2 tb Butter
2 tb Flour
1 c Milk
2 tb White wine
1 ts Salt
1/4 ts Pepper
4 Egg yolks
1 tb Parsley flakes

Clean crabs by scrubbing with brush Open crabs by prying open
between back and bottom shells. Cut crab legs off bottom shell.
Discard end section and cut rest of legs into two pieces with
scissors. Melt butter in pan and saute crabs (bottom shells) to
remove crab meat. Wash crab back shell, drain, and dry. Saute
crab legs in butter. Put crab legs in pan, cover with water, boil
for about 10 minutes, and strain soup. Slice fresh mushrooms
thinly, saute in butter, and season with salt. Fry cooked rice in
butter. Chop onion, saute in butter, add flour and brown. Pour
milk over flour making thick sauce. Mix crab meat, mushroom,
rice, 1/2 cup crab soup, sauce and white wine in pan and boil
for 2 minutes, stirring constantly. Put stuffing in empty shells,
top each with one beaten egg yolk, and bake in 475 F oven for
about 10 minutes until golden brown. Place on serving dish and
garnish with parsley.

by Bok Ryou Han

From Korean Cooking -- Fish, Clam and Oyster Dishes

-----

Cheers

Jim

... Cast iron pans are heavy, expensive & you aren't allowed to clean them

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JIM WELLER wrote to DAVE DRUM <=-

Quoting Dave Drum to Jim Weller <=-

"Petro" invented for the 1982 World's Fair held in Knoxville,

named for the Petro Travel Centers (Truck Stops)
And their Iron Skillet restaurants.

You're both right. Different things with the same name.

From Wikipedia:

Petro's Chili & Chips is a small fast-food chain based in Knoxville, Tennessee, with several locations in Knoxville and other parts of
East Tennessee.

8<----- CUT ----->B

xxx

TravelCenters of America LLC is the largest publicly traded
full-service truck stop and travel center company in the United
States. They operate Petro Stopping Centers, Quaker Steak & Lube
(and) Iron Skillet (etc.)

When I was trucking for a living the Petro/Iron Skillet
was the class of the field.

If their food is as good as their pictures then it's pretty good,

That was the main attraction for me. Lots of places to buy diesel. Not so many to get low-danger-factor eat & go trucker meals.

When I began in the trucking business Union Oil Co (Union 76) were the big players. Then along came Truckstops of America with their "Country Pride" restaurants, etc. Looking at the Wiki to check details I see that they have been folded into "TravelCenters" as mentioned above.

I have no idea what they're doing with Quaker Steak & Lube - we had an outpost of that brand here ..... which was into hustling chicken wings, trying to cash in on the craze. Predictably the property has had faded "Available" signs out front since 2014.

www.ta-petro.com/amenities/restaurants/iron-skillet/iron-skillet-menu

It was cool to see chicken fried steak as a standard breakfast item.

'Twas. And is. And it's very well done for corp-rat chain food.

The chain reminds me of Canada's Husky Oil Company's Husky House Restaurants which tended to be reliably good truck stops all along
the Trans Canada Highway System.

I may have et at one of those on the 401 between Windsor and St. Pie OC.

My local truck stop restaurant (Star 66) has a well thought of specialty called the (oddly enough) "Star 66" which consists of a chicken-fried pork steak, your choice of breakfast potatoes, two eggs cooked to order and a biscuit w/sausage gravy. The gravy is also available on request over the pork steak. A *very* filling breakfast (or dinner).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Fried Pork Steaks
Categories: Pork, Dairy, Breads
Yield: 3 servings

3 (to 6) pork steaks; cubed
2 c A-P flour
1 1/2 ts Salt
1/2 ts Black pepper
1/2 ts Onion powder
1 1/2 ts Paprika
1 lg Egg
1/4 c Buttermilk; as needed
2 ts Water
Oil for frying

Allow tenderised pork to come to room temperature.

In a bowl add flour and seasonings. Mix to combine.

In a separate bowl, add egg and beat. Add buttermilk
and water and whisk to combine.

Add 1/4" oil to the bottom of a skillet and heat over
medium heat.

When the oil is heated and ready for frying, take each
piece of cubed pork and dredge in flour mixture, then
in wet mixture and again in flour mixture.

Add to skillet.

Fry on each side, about five minutes until well browned
and juices run clear.

Remove chicken fired pork steaks from pan and place on
a paper towel lined plate to drain excess oils.

Allow to rest five minutes before serving.

RECIPE FROM: https://juliassimplysouthern.com

Uncle Dirty Dave's Archives

MMMMM

... Old fishermen never die, they just smell that way.

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On 08-30-21 07:35, Dave Drum <=-
spoke to Jim Weller about The Petro <=-

My local truck stop restaurant (Star 66) has a well thought of
specialty called the (oddly enough) "Star 66" which consists of a chicken-fried pork steak, your choice of breakfast
potatoes, two eggs cooked to order and a biscuit w/sausage
gravy. The gravy is also available on request over the pork
steak. A *very* filling breakfast (or dinner).

Two score years ago, I might have been able to finish that breakfast (or dinner) -- but today it would clearly be two meals or more.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Whole-Grain Breakfast Cereal
Categories: Low fat, Breakfast, Posted
Yield: 4 Servings

1 c Whole wheat berries
1 c Whole rye berries
1 c Whole triticale
1 c Whole barley
1 c Brown rice
1 c Buckwheat groats
1 c Millet
1 c Sesame seeds
1 c Flaxseed
1 c Lentils
10 c Oat groats

I would like to share a whole-grain breakfast cereal that I make
myself. I put raisins in it & find it very satisfying. Keeps me from
being hungry for a long time. I got it from a weird book called "How
to Stop the Yo-Yo Diet Syndrome," can't remember the author, but his
idea is basically vlf too. Here's the recipe:

I mix it up, then cook a pot of it by measuring 2 cups of cereal to 5
cups of water, bringing it to boil, & then letting it sit over night.
Then I have a bowlful each morning, heated in the microwave until the
cooked cereal is gone and I need to make more. Or you could do the
same with a smaller amount, for one serving, say, try 1/4 cup of
cereal. It's very chewy and satisfying. And of course lots of whole
grains. Sometimes I just use oatmeal instead of oat groats, since
they are difficult to find and I like the consistency that oatmeal
adds. Date: Tue, 25 Jan 94 08:24:18 PST
From: words@ucsco.UCSC.EDU (50076000)

Converted to MM format by Dale & Gail Shipp, Columbia Md.

MMMMM


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