What Restaurants did you grow up around? I'm not talking super fancy and yes fast-food counts. What distinctive memories do you associate with them?
Mine?
Taco Via-(the lit up menu of the various taco plates displayed on the wall), WhiteCastle-On a paper plate with fries and Pepsi, Arthur Treachers(off Noland), Tippins(off Noland), Perkins(the free toy well), Country Deli(awesome local deli to Blue Springs heated sandwiches on Sourdough buns), Zarda BBQ and Dairy, FunHouse Pizza(of Course)(Dark. Video- Games,Electonic Riding Bull and 25-cent Taco night) Annes Sante Fe.
Keep in mind I never see these anymore living in Georgia. [Reply]
How about Naugles? Anyone remember this fast-food mexican place that was located at 87th and Antioch? As a young kid, I loved the heck out of it. Made Taco Bell look like, well...what it is, actually. [Reply]
In cup dissolve yeast in water with 1/2 teaspoon sugar. Let stand for 5 minutes. In mixer bowl combine 3 cups flour, remaining 1/3 cup sugar and the salt. At low speed gradually beat in milk, oil, eggs and yeast mixture; beat until well blended. Beat in additional flour (about 1-1/2 cups) until dough pulls away from the sides of bowl. On floured surface knead dough until smooth and elastic, 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm, draft free place until doubled in bulk, 1 hour. FILLING: In mixer bowl beat all ingredients until smooth; set aside. Grease two 9 inch round cake pans. On lightly floured surface roll dough into an 18x10" rectangle. Spread with filling. Roll tightly from long side. Cut into fourteen 1 1/4 inch slices. Place 1 roll cut side up in center of each pan. Arrange remaining rolls in a circle of 6 around the center roll. Cover and let rise until doubled in bulk, 30 to 40 minutes. Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden brown. Cool in pans 10 minutes. Invert onto wire racks, then invert again to cool. ICING: In medium bowl whisk all ingredients until smooth. Drizzle over cooled rolls. (Can be made ahead. Wrap well and freeze up to
1 month. Thaw, wrapped, at room temperature.) Makes 14
rolls. Nutrition per roll: 410 calories 14 gm fat 6 gm protein 67 gm carbohydrates 250 mg sodium 60 mg cholesterol Prep. time: 45 minutes plus rising Baking time: 25 to 30 minutes From Jim Vorheis. From: Michelle Bass [Reply]
Druthers (I loved the Andy Dandy Meal)
ShowBiz Pizza (much better than Chuck E. Cheese, IMHO)
Bonanza (it seems like I went there all the time when I was young) [Reply]
Drive in that made peanut butter burger famous to close in September
SEDALIA, Mo. (AP) - The last chance to enjoy a Sedalia specialty will be Labor Day of this year.
That's when the Wheel-Inn Drive-In will serve its last Guber Burger, a hamburger slathered with peanut butter.
The restaurant is closing because of a construction project that will expand the intersection of West Broadway Boulevard and South Limit Avenue.
Jason Vanderfeltz, project manager for the Missouri Department of Transportation, said construction is set to begin in the spring of 2008.
“There just really wasn't much choice the way the highway will be,” said Ruth Ann Hawkins, the daughter of Lyman Keuper, who opened the restaurant in the late 1940s. She and her husband, Jack, own the real estate.
John Brandkamp, who owns the Wheel-Inn business, said a median would block access and two of the entrances to the business would close.
He and his wife, Pat, don't plan to reopen the restaurant elsewhere, he said.
The intersection's corners will be widened, to easier accommodate turning trucks, he said.
Entrances to other businesses will close as well.
Wayne Compton, owner of Jiffy Stop Food Marts, the Shell station on the north east corner, said: “We're just going to have to evaluate (staying open) as time progresses.”
His business would have two entrances close, but two would remain open. Compton said the real obstacles after construction will be the medians.
The Missouri Department of Transportation has purchased all but three of the easements, rights of way and property that it needs, said John Ortner, assistant right of way manager. The department budgeted $4 million to purchase property. Ortner said it has made about $2.8 million in payments so far.
The cost of the improvements is estimated at $2 million, said Vanderfeltz.
That's about $107 million less than a bypass of Sedalia would cost, said Roger Schwartze, district engineer for Central Missouri. The Missouri Department of Transportation considered a bypass in the late 1990s as part of a plan to widen U.S. 50 from Sedalia to St. Martins, outside Jefferson City.
Some business owners opposed the bypass, fearing the loss of business of people traveling through town, including traffic bound for Truman Lake and Lake of the Ozarks. Schwartze said if money became available for more large projects, the bypass would be considered along with other statewide construction proposals.
By Beth O'Malley, The Sedalia Democrat, via The Associated Press [Reply]