TEE JAYE'S COUNTRY PLACE CELEBRATES 40 YEARS OF DOWN-HOME COOKING

When Tee Jaye's opened its first restaurant in 1970 on Parson's Avenue, Jules and Nita Sokol didn't expect Sausage Gravy to become one of the most memorable items on their menu. Today, this central Ohio family-owned business sells more than 1,000 gallons of Sausage Gravy every week of the year.

In 2010, Tee Jaye's Country Place Restaurants is celebrating its 40th anniversary — no small feat for an industry that sees 61 percent of new businesses fail within three years. The late Jules and Nita Sokol built their business by serving homemade food at a great price and creating an atmosphere that feels as friendly to families as it does to the college students and shift workers who fill seats all hours of the night. (Tee Jaye's is open 24 hours.) No matter who you are and what time it is, the employees make a point to greet every customer with a hearty "Howdy," which has become a trademark of the business.

With six restaurants in the Columbus area, plus one in Zanesville, one in Newark, and one in Lancaster, President Dayna Sokol finds it hard to be everywhere at once. However, as the daughter of the founders, she enjoys regular visits to each of the nine restaurants to meet new guests and catch up with the regulars.

"Our customers appreciate that Tee Jaye's continues to be a family-run business. That's a big part of our success story," Dayna says. "People like to support local companies, especially ones that give back to the community like we do."

Tee Jaye's has been a long-time supporter of Nationwide Children's Hospital and is now a large contributor to the Salvation Army, raising more than $500,000 for non-profit organizations over the past decade alone.

Known for its Barnyard Buster® as well as its sausage gravy, Tee Jaye's now has more than 100 items on the menu — a long way from the original hamburgers and fries selections. Each restaurant makes its food daily using many of the recipes that date back to the founders.

To celebrate the 40th anniversary of the business, the Sokol family is releasing its meatloaf recipe to the public. This dish has consistently been a favorite of their guests, young and old. As part of the year-long celebration, diners also will enjoy a variety of menu items rolled back to their 1970s prices. In addition, the company is planning an anniversary fund raiser for the Fall.

"Our goal has always been to provide people with quality food at a great price," Sokol says. "We are so proud to have stayed true to these values."

GRANNY'S MEATLOAF

from the Tee Jaye' Country Place Kitchen

[yields 7 4# loaves]

20 lbs. Ground Beef

16 Eggs

8 oz. Lea & Perrins Worcestershire Sauce

8 tbsp. Lawry's Seasoned Salt, Original

8 tsp. White Pepper

2.5 lbs. Cracker Crumbs, Crushed

4 lbs. Onions

2 lbs. Green Peppers 24 oz. Ketchup

Finely hand chop the green peppers and onions
Blend all ingredients except for the ketchup
Mix thoroughly by hand (no electric mixers)
Divide mix into loaves and pack firm, but not tight
Spread ketchup over loaves
Bake at 350 degrees until internal temperature is 175 degrees
Remove from pan immediately after baking
ENJOY!

OR YOU CAN TRY OUR MEATLOAF AT ANY OF THESE NINE TEE JAYE'S LOCATIONS