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At The Sign Of The Purple Cow

Beattyville has been home to the Purple Cow since the early 1930s. The restaurant moved to its current location at 146 Main Street around 1966. Ask anyone in Beattyville about this local landmark, and they will probably smile. Its walls are adorned by a huge purple cow that artist Elise Patrick painted and signed in 1968. Once a Chicagoan at O’Hare International Airport remarked to a fellow traveler (who happened to be the owner’s sister) that he knew of Beattyville because he had seen the “big purple cow.”

Proprietor NINA MILLION speaks with pride of the people who live and work in the Beattyville area. “We are suffering like everyone in this economy, but it’s important to keep the restaurant going, especially to keep people working.” She adds that, “Even with food prices going so high, we try so hard to keep giving people good value for their money.”

The Purple Cow, (606) 464-0710, is open Monday through Saturday from 6 a.m. to 8 p.m. and on Sundays from 7 a.m. to 3 p.m. Daily specials are tenderloin or roast beef, and catfish on Fridays. Side dishes vary and include mashed potatoes, green beans, sweet potatoes, mustard greens, sauerkraut, fried apples, mac and cheese, mac and tomatoes, and corn.

Menu items also include family-style soup beans and cornbread, homemade biscuits and gravy, the Philly Cheesesteak sandwich, and burgers with slaw and home fries.

1 medium onion, sliced
1 small bell pepper, sliced
2 Tbsps oil for sautéing
4-6 thinly sliced steaks (Steak-ums or Steak-eze recommended)
1-2 C shredded mozzarella cheese, to taste
4 hoagie buns, split and toasted

Sauté onions and peppers in oil until tender. Remove from heat and add steak slices to pan, cooking and separating into small pieces until well-browned. On one half of hoagie bun, add steak pieces, peppers and onions, and shredded cheese. Add top of hoagie bun and enjoy! Serves 4.


March Madness Recipes

Buffalo Chicken Wing Dip
2 lb boneless skinless chicken breast
1 bottle (12 oz) Frank’s Buffalo Wing Sauce, or other hot sauce
1 stick butter
12 oz cream cheese
2 C shredded mozzarella cheese
1 bottle (2 C) ranch or blue cheese dressing (optional; dish is spicier without it)

Cook chicken until done, then shred or cut it into small pieces. Melt butter in frying pan, add the chicken and hot sauce. Sauté for 15 minutes. Take off burner and add cheese and dressing. Spread cream cheese evenly in bottom of 13” x 9” pan. Spread the chicken mixture over it, bake at 350° for 20 minutes. Serve with celery or tortilla chips.

Submitted by MARTHA PARKER, Shelbyville

Clam Dip
1 (8 oz) pkg cream cheese, softened
1 tuna-size can minced clams, with most juice drained
Major Grey’s Chutney
4 slices bacon, cooked crisp

Mix cream cheese and clams until well-blended and form into a ball. Cover with chutney and crumbled bacon. Chill and serve with assorted crackers.

Submitted by THERESA ATHA, Shelby Energy Cooperative, who writes: “You really must try this simple yet very good recipe. It’s great for basketball parties for UK games.”

Submit your own recipe to our READER RECIPE column.

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