Ronnie and Regina Anderson
Ronnie and Regina Anderson
Ronnie Anderson has always had a longtime passion for cooking and food.

"I've been cooking ever since I was big enough to reach the stove," he said. "I learned how to cook by watching my grandmothers, my mother and my older sister, Wanda. Then, I also experimented until I found out what was good."

At the Anderson household, cooking is a family event, and Ronnie and wife Regina of 15 years love to team up in the kitchen.

"When I cook on the grill, she will be in the kitchen cooking the sides," Ronnie said.

But cooking is not just for him and his wife.

"I have three daughters and they like to cook also. Sometimes when I get home from work, they will have supper cooked for me and that's always nice."

Ronnie has been operating Ronnie's Steakhouse for the past 10 years.

His dream had always been to open a steakhouse.

Before opening his own steakhouse, Ronnie worked as a butcher at Sunflower for 15 years and at the Chicken Basket for 12 years.

In 2003, while working at the Chicken Basket, Ronnie said he decided to go out on his own and open his restaurant. After buying a building and renovating it, his dream became a reality.

"It's been an adventure," he said. " I love waiting on people and cooking for them. I love it when people tell me the food is good."

"God has played a good part in our business. He has brought us through the rough times and the good times."

Ronnie said he would rather grill any day and steaks are his specialty.

"If you look through the window on Friday and Saturday nights, I'll be at the grill. When someone orders a steak, that's when I cut the meat. That way it keeps all the juices in the meat. I put my secret ingredients on it, sear it and cook it to your liking," he said.


3 medium sweet potatoes

2 cups sugar

3 eggs

1 stick oleo

1 teaspoon vanilla

1 can sweetened condensed milk

Cook potatoes until tender. Drain and mash. While hot, add oleo and remaining ingredients. Pour into two nine-inch pie crusts. Bake at 350 degrees for 35 to 40 minutes.


2 pound block of Velvetta cheese

1 small can Rotel tomatoes

1 pound mild sausage

2 packages pastry cups

Melt Velveeta. Add Rotel and browned sausage. Pour into pastry cups and bake at 350 degrees for five minutes. Makes a great appetizer.



12 chicken tenders, boiled

2 package fajita mix

1 package large tortilla shells

Velveeta Queso cheese

Boil tenders until done. Pull apart and add fajita mix according to package directions. Cook until meat acquires the fajita taste.

Add chicken to half the tortilla shell and slice small pieces of cheese over top. Fold tortilla shell in half.

Place on a cookie sheet and cook on 350 degrees until cheese has time to melt, about 5 to 10 minutes.


1 can mandarin oranges

4 navel oranges

3 apples


3 bananas


Dice all fruit. Sprinkle with sugar and let set for 30 minutes until sugar makes a light syrup. This is good by itself but also makes a great topping to spoon over a slice of cake. We like it over coconut cake.


1 stick butter

1 cup Crisco

3 cups sugar

6 eggs

3 cups cake flour

1 cup milk

1 teaspoon vanilla

Cream butter and Crisco together. Add sugar. Add one egg at a time, beating after each addition.

Alternate flour and milk until gone.

Add vanilla and beat well. Pour into greased and floured pan. Put in cold oven at 325 degrees. Do not open for first hour. Bake for 1 1/2 hours.


1 pint whipping cream

2 2/3 cups sugar

1 stick butter

1 teaspoon vanilla

Cook whipping cream and two cups sugar until it boils. Remove from heat.

Take butter and remaining sugar and put in black skillet.

Cook until caramelized. Put mixture back on to heat. Pour caramel in and cook until softball stage.

Add vanilla and beat until cool.