New hours for the Stranded Cow/Gelato in Paducah

The Stranded Cow in Lower Town now will serve dinner every Friday and Saturday night.
The restaurant, housed inside the “Cow House” at 527 N. 6th St., has served breakfast and lunch. But based on traffic during the Second Saturdays program each month, owner Grace Clemency decided to take a chance on dinner two nights a week.
The menu staples — soup, salad and sandwiches — will remain the same, but she’ll offer specials similar to those offered during Sunday brunch and Second Saturday. Although she hasn’t firmed up details, Clemency said the dinner menu might include salmon, a burger and fries combo, or a chicken dish.
The new hours will be 10 a.m. to 3 p.m. Sunday, Monday, Wednesday and Thursday; 10 a.m. to 8 p.m. Friday; and 9 a.m. to 8 p.m. Saturday. The restaurant will be closed on Tuesday.
The changes take effect Sunday (June 1).
Information: 575-0020.

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According to a survey by PreGel America, more than half of those polled didn’t know the difference between gelato and other frozen desserts. And fewer than one in three polled had actually tried gelato, an Italian ice cream.
Guess the pollsters didn’t call anyone in Paducah. If they had, the results might have been different. Steve Alberti runs Alberti’s, a gelato shop, next door to Italian Village Pizza, 125 S. 3rd St.
His shop offers 15 to 20 flavors of gelato, including triple chocolate, peanut butter and chocolate, and even caramel with fudge. Alberti opened the shop in 2000 across the road, but has since moved it next door to Italian Village.
“When I came here, I started looking for ice cream,” he said. “I was trying to buy gelato, but I found out that you can’t buy it (for resale), you have to make it.”
He called his family back home in Italy for tips and ideas, began experimenting, and opened his own shop.
Hours are 11 a.m. to 8 p.m. Monday through Thursday and 11 a.m. to 9 p.m. Friday and Saturday.

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Western Kentuckians love their barbecue.
So why not consider entering Cattlemen’s BBQ Genius Contest? Submit your best barbecue idea, tip or trick or recipe along with an optional photo or video to www.cattlemensbbqsauce.com before Sept. 2.
The grand prize winner will receive the Ultimate Backyard Grill, a $2,000 value. Entries will be judged on quality, originality, creativity and the best platform showcasing Cattlemen’s Barbecue Sauce.

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Here’s a kid-friendly recipe to try for a quick weeknight meal:

Quick & Crispy Mac & Cheese
1 1/3 cups canned French fried onions
1 can (10 3/4 ounces) condensed cream of celery soup
1 1/4 cups milk
3 cups cooked elbow pasta
2 cups shredded Cheddar or cubed American cheese
1 cup diced cooked ham
1/2 cup frozen peas

Heat oven to 350 degrees. Crush fried onions in plastic bag. Combine soup and milk in 2-quart baking dish. Stir in pasta, cheese, ham and peas. Top with crushed onions. Bake for 30 minutes or until heated through.
— French’s Foods

Leigh Landini Wright, The Paducah Sun’s features editor, can be contacted at 575-8658 or llandini@paducahsun.com