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The 2 Kates

Michelle Johns says she opened The 2 Kates in Elkton with her daughter, Claire, in October 2007 at the urging of a close friend. “We began with plans for an antique and gift shop with a little coffee and dessert bar. Over the course of the first year, we evolved, adding the café and full-service catering.”

She adds, “We are often asked from where did the name The 2 Kates come. Claire and I,” who are both named for Michelle’s grandmother, Marjorie Katherine, “wanted to honor her memory in our venture.”

Menu selections include gourmet salads, soups, sandwiches, and an assortment of bakery goods. Seasonal soups of the day are served with fresh muffins.

Sandwiches include a grilled pimento cheese with thinly sliced tomatoes on sourdough, served with a pickle spear and choice of potato salad, broccoli salad, fruit cup, or chips. Other sandwiches include Kentucky Legend Ham and Apple, Classic Club, and Turkey Reuben. Combination plates, a children’s menu, and takeout items are available.

“Claire and I have been most fortunate to have a wonderful group…to work with every day,” Michelle Johns says. “It is not just the ‘2’ Kates that make our place so special, but all the ‘Kates.’”

The café and bakery—desserts are baked fresh daily—is located at 10 Public Square in Elkton, open Monday through Friday, 9 a.m.-2 p.m., (270) 265-3545 or online at www.the2kates.com.

CHICKAN TAMALE CASSEROLE
2 C shredded sharp cheddar or colby jack cheese
1⁄3 C milk
1 egg
1 tsp cumin
1⁄8 tsp red pepper
1 (14.75 oz) can cream-style corn
1 (8.5 oz) box corn muffin/bread mix
1 (4 oz) can chopped green chilies, drained
1 (10 oz) can red enchilada sauce
2 C cooked, shredded chicken breast meat (substitute roasted chicken for quick prep)
2 Tbsps fresh chopped parsley or 2 tsps dried parsley
Sour cream (for topping)

Preheat oven to 400°. Combine 1 cup of cheese and the next seven ingredients (through green chilies) in a large bowl, stirring until moistened. Pour into a greased (or sprayed with nonstick spray) 13” x 9” baking dish. Bake 15 minutes or until set. Remove from oven. Using a fork, freely pierce the entire surface of casserole. Pour enchilada sauce over top. Next, layer chicken over top and sprinkle on remaining cheese and parsley. Bake for 15 minutes or until cheese is melted. Remove from oven and let stand 5 minutes. Cut and serve with a dollop of sour cream. Serves 6-8.

READER RECIPE

Cow Pattie Cookies
2 C sugar
1 stick butter or margarine
1⁄2 C peanut butter (smooth or crunchy)
2 Tbsps cocoa
1⁄2 C evaporated milk
1 tsp vanilla
3 C quick cooking oats, uncooked

Mix sugar, milk, and butter in saucepan. Bring to boil and boil for 1 minute. Remove from heat and stir in peanut butter and vanilla. Fold in cocoa and rolled oats. Drop by tablespoon onto waxed paper and let cool. No baking necessary. Makes about 3 dozen cookies.

Submitted by JUDY YEAGER, Frankfort, Blue Grass Energy, who writes: “Children love these. I have a sweet tooth and a couple of these do me for the day for something sweet.”

Submit your own recipe to our READER RECIPE column.

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