Mennonite Cuisine at Inman Harvest Cafe

Don’t miss the cream puffs or pie … or the salad bar offering … or the entrees ...  at The Inman Harvest Café. It was one of our destination stops for my latest article in KANSAS! (2026 / vol.82 / issue 5 / kansasmag.com, 35-50), one titled The Foods That Settled Kansas” that was co-written with Beccy Tanner—she wrote the history of the featured food cultures, I covered the restaurants . . . and we had lots of fun in the process. 

This is a food-driven issue, so it is jam-packed with places to go and things to see. And since space was at a premium, the editor selected portions of my original write up. Below, following the recipe is the unedited segment.

Inman Harvest Cafe, 112 S Main St, Inman, KS, (620) 585-6925 / Facebook Page: Inman Harvest Café – check out how to qualify for a complimentary fried chicken dinner. 

 

RECIPE FROM INMAN HARVEST CAFE

While not a traditional Mennonite recipe, popcorn salad reflects many characteristics associated with Mennonite cooking. Practical and thrifty, it combines familiar pantry ingredients into a dish that is simple, satisfying, and designed to feed a crowd. Its creamy dressing and crunchy texture mirror the mild flavors and comforting qualities often found in Mennonite fare, where foods are typically hearty rather than highly spiced. Part novelty, it also sparks conversations at community potlucks, church dinners, family gatherings, or when it’s on the salad bar at the Inman Harvest Cafe. 

 

Inman Harvest Café’s POPCORN SALAD

Yield: About 10 servings

Ingredients for Dressing

1 cup real mayonnaise

1/4 cup granulated sugar

1 1/2 teaspoons apple cider vinegar

 

Ingredients for Salad

1 (3.3-ounce) bag microwave popcorn, or 3.3-ounces unpopped popcorn

4-ounces water chestnuts, drained & diced (half of an 8-ounce can)

1/4 cup onion (yellow or white), diced

1 cup celery, diced

1/4 pound bacon, fried crisp, drained & crumbled

1 cup shredded Cheddar cheese

 

Directions

1.   Dressing: Combine ingredients and set aside. Best if it sets overnight.

2.   Salad: Pop the popcorn and remove any unpopped kernels. Allow it to cool completely

3.   Prep all remaining salad ingredients as specified in the ingredient list. (They could be prepped a day ahead.)

4.   Add the mayonnaise mixture to a large bowl. Stir in the water chestnuts, onion, celery, bacon and cheese.

5.   Add the popcorn to the large bowl of ingredients 10 to 15 minutes before serving so the popcorn stays crisp while absorbing just a little of the dressing.

Note: This salad will hold up for several hours but will become mushy if stored in refrigerator overnight. Plan to make just the amount needed for a meal or gathering

 

STEP BACK IN TIME at a Mennonite Cafe 

Step back in time at the Inman Harvest Cafe where the food, service, and fellowship, even the setting reflects a simpler era. Part everyday gathering place and part destination dining spot, the cafe has fed generations of local families while welcoming visitors eager to experience traditional Mennonite fare. 

The menu celebrates hearty, practical dishes made the old-fashioned way from ingredients that are mostly homegrown or locally sourced. House specialties include verenika — cheese-filled dumplings topped with ham and cream gravy, and slow-cooked roast beef smothered in rich gravy. The cafe’s Mennonite-German sausage ropes are made on-site from house-ground pork, lightly seasoned in the traditional style. They are often served alongside classic made-from-scratch  favorites such as sauerkraut, mashed potatoes and gravy, and hash browns. Even the horseradish sauce is hand made, and the salad bar is fresh and inviting. “Real Ingredients for Real People,” is the motto that guides owners Katy and Nick Reinecker in their everyday food preparations.

Katy uses area flour from the Stafford County Flour Mill and a recipe passed down through the generations to make traditional zwieback rolls and other baked goods that are staples of Mennonite kitchens. 

This is the real-deal kind of comfort food that encourages diners to slow down, savor every bite, and linger a little longer around the table. With an impressive lineup of irresistible confections — fruit pies (such as fresh rhubarb with homemade ice cream), cream pies, luscious cream puffs loaded with creamy filling and dusted with powdered sugar, and other seasonal specialties — many guests may find themselves planning the entire meal backward, from dessert first.

Dry-Rubbed Pulled Pork

Plan ahead as pork needs to be dry-rubbed and left in the refrigerator overnight. Sear in a skillet for added flavor and then add to a slow cooker Serve as shredded pork for sandwiches (try it on 40-Minute Buns), tacos, over mashed potatoes or creamy polenta, etc.

Ready to serve Pullled Pork moistened with saved pork juices and a light coating of BBQ sauce.

Above: Dry-rubbed pork, ready to refrigerate
Below: Seared pork added to slow cooker.

 

Dry-Rubbed Pulled Pork 

Dry Rub

2 tablespoon brown sugar

1 1/2 teaspoons chili powder

1 teaspoon sea salt

1 teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon dry mustard

½ teaspoon oregano

½ teaspoon garlic powder

½ teaspoon onion powder

 

Pork

4 lbs boneless Boston butt (a cut of pork from the upper part of the pig's shoulder, just behind the neck. Despite its name, it does not come from the rear or but portion of the pig) or shoulder 

2 tablespoons olive oil

1 cup beef broth

1 onion (yellow or white), sliced

BBQ for serving (we use a homemade version of Gate's BBQ Sauce)

 

1. Dry Rub : In a small bowl mix together all the seasonings for the rub. Mix well.
2. Pat the pork roast dry using paper towels.
3. Coat the pork roast with the rub. Wrap the roast in plastic wrap and place in fridge for 12 - 24 hours.
4. Pork: Preheat the oven to 300° F.
5. In a large skillet heat the oil until it begins to smoke, then add the onions. Allow the onions to cook for 2 to 3 minutes.
6. Carefully add pork to the skillet and sear  on all sides (3 to 5 minutes per side). 
7. Remove the roast, adding it to a slow cooker.
8. Add broth to the skillet  – allow it to heat so that it will absorb the crusty bits and flavorings in the skillet. 
9. Set slow cooker of LOW for 7 to 8 hours or HIGH for 4 to 5 hours. Note: Use an oven thermometer to check the internal temperature. When the pork reaches an internal temperature of 190 F to 195 F, the meat is ready to be pulled. Cooking the pork to any temperature below that won’t give you meat that is tender enough to pull apart properly.
10. Remove pork from slow cooker, allow to cool until safe to handle. Note: Transfer juices to a container and refrigerate allowing fat to rise to the top; then remove and discard fat, saving  pan juices to add to pulled pork to help keep it moist.
11. Shred the pork with two forks. 
12. Add your favorite barbecue sauce to coat the shredded pork and toss to coat the pork. Or serve BBQ sauce on the side if preferred.

One-Pan Summer Pasta

Another one-pot pasta dish that seems like it shouldn’t work, but magically, it does! This creamy, meatless dish is so easy and quick to make, yet so good. It’s hearty, filling and budget friendly, too . . . and a good way to incorporate summer vegetables into your meal. Change the veggies or add to as desired. 

One-Pan Summer Pasta   4 servings

8 ounces linguine

1 (15 ounce) can chickpeas/garbanzo beans (drain and save liquid)

1 bunch basil leaves

2 medium zucchini sliced into quarters

1 pint grape tomatoes sliced in half or quartered, depending on size 

4 mini yellow or orange pepper, diced

1 medium red onion, diced (could use yellow or white

2 cloves of garlic, minced

2 tbsp olive oil

Juice from 1/2 a lemon

1/2 teaspoon kosher salt

1/2 teaspoon coarse ground pepper

1/2 teaspoon Italian seasoning

4 cups veggie or chicken broth/stock — I used the drained liquid (aquafaba) from the chick peas as part of this starch liquid adds to the overall creamy texture of the dish

Parmesan and fresh basil for garnish if desired.

1. Add all ingredients to a straight-sided skillet and bring to a boil.
2. Cook for 8-10 minutes on medium heat, stirring occasionally with tongs, until the liquid is nearly evaporated, creating a sauce. 
3. 
   
   
   
   

Pork Egg Roll in a Bowl

This quick-fix meal is packed with protein, vitamins, and flavor. This meal-in-one is also colorful and crunchy. Another winning recipe my sister, Marla Payne, shared.It is SO GOOD that we had had to have a second helping! 

Our nephew Mason as he prepares what is basically a quick stir-fry meal . . . that was ABSOUTELY DELICIOUS! 

Pork Egg Roll in a Bowl   45 to 6 servings

1 pound ground pork

1 tablespoon canola oil

4 scallions (green onions), chopped, white and green parts separated

4 garlic cloves, minced

1 teaspoon minced fresh ginger

1 teaspoon garlic chili oil (or use sesame oil or more canola if this is not available)

1 (16-ounce) pkg. coleslaw mix or ½ of a large (3 lb.) cabbage, shredded

1/3 cup lower-sodium soy sauce or coconut aminos

1 teaspoon toasted sesame oil

Chopped peanuts and/or sesame seeds for garnish

1. Heat canola oil in a large skillet or wok over medium high. Ad pork; cook until browned, 5 to 7 minutes, using a spatula to break up any large pieces.
2. Add white part of the scallions, garlic, ginger and garlic chili oil to skillet; cook, stirring often, until fragrant, 1 to 2 minutes.
3. Add coleslaw mix, stirring to incorporate. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
4. Add soy sauce and sesame oil to skillet; stir to coat. Cook until all liquid is absorbed, 2 to 3 minutes. 
5. Garnish with green part of scallions, peanuts and sesame seeds, if desired. 

Homemade Onion Soup Mix

I seem to be into making homemade mixes! Check out the Mixes & More tab at the top of this page. (I also recently posted a GravyMix that is very handy to have on hand.)

Add 3 tablespoons of this to sour cream for an quick and easy dip, or stir into a basic white sauce to add another layer of flavor. It is also an essential ingredient in Lorraine’s delicious Pot Roast. 

 

Homemade Onion Soup Mix 

1/2 cup dried onion flakes

1/4 cup t sodium-free DRY beef bouillon granules (do not use paste that must be refrigerated)

1/2 teaspoon onion powder

1/2 teaspoon parsley flakes

1/4 teaspoon celery seed

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1. Heat a dry skillet over medium heat and add the onion flakes, stirring constantly for 2-3 minutes until they turn golden and fragrant to trigger the Maillard reaction.
   
2. Allow the toasted flakes to cool completely to prevent any moisture buildup before transferring them into a small mixing bowl or a glass jar.
3. Measure out the bouillon, onion powder, parsley, celery seed, paprika, and black pepper, adding them directly to the cooled onions and whisk together until all ingredients are evenly distributed.
   
   
   
4. Transfer the finished mix into an airtight container and store in a cool, dry place for up to 6 months. Shake well before using.

TO USE:  Use 3 tablespoons to replace one standard 1-ounce store-bought packet in any recipe.

Recipe without photos. . . Homemade Onion Soup Mix 

1/2 cup dried onion flakes

1/4 cup t sodium-free DRY beef bouillon granules (do not use paste that must be refrigerated)

1/2 teaspoon onion powder

1/2 teaspoon parsley flakes

1/4 teaspoon celery seed

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1. Heat a dry skillet over medium heat and add the onion flakes, stirring constantly for 2-3 minutes until they turn golden and fragrant to trigger the Maillard reaction.
2. Allow the toasted flakes to cool completely to prevent any moisture buildup before transferring them into a small mixing bowl or a glass jar.
3. Measure out the bouillon, onion powder, parsley, celery seed, paprika, and black pepper, adding them directly to the cooled onions and whisk together until all ingredients are evenly distributed.
4. Transfer the finished mix into an airtight container and store in a cool, dry place for up to 6 months. Shake well before using.

TO USE:  Use 3 tablespoons to replace one standard 1-ounce store-bought packet in any recipe.

Cheesy Cream of Cauliflower Soup

A sore tooth  for Barry means that we’ve been eating soft foods such as this Cream of Cauliflower Soup that is a combination of several online recipes. Most use a whole head of cauliflower and even though we really like it, we don’t want to eat it for a week . . . so I cut the recipe in half. Method: Veggies are lightly sautéed and then cooked until tender in broth; a cheesy roux (white sauce) is added to the tender veggies and broth to create a creamy soup that is even creamier if part of the soup is blended and re-added to the soup.

Cheesy Cream of Cauliflower Soup   5 to 6 servings

½ 1/2 stick butter (4 tablespoons), divided

1/2 onion, finely diced 

1 carrot, finely diced 

1 celery stalk, finely diced 

1/2 cauliflower head, cored and roughly chopped 

2 tablespoons finely minced fresh parsley or about 1teaspoon dried

1 large bay leaf

3 to 4 cups low-sodium chicken broth or stock (start with lesser amount and amount more to achieve desired consistency

3 tablespoons all-purpose flour 

1 1/2 cups whole milk (I used 1 cup whole milk &  1/2 cup half-and-half)

2 teaspoons salt and about 1/4 to 1/2 teaspoon black pepper  (or to taste) 

1/2 cup shredded Cheddar cheese (it could be omitted)

Paprika for garnishing, if desired 

1. Melt 2 tablespoon butter in a heavy pot over medium heat. 
2. Add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. 
3. Add cauliflower, parsley, bay leaf and broth. Bring to a boil on medium temperature and then lower temp and simmer for 15 to 20 minutes until all veggies are tender.
   
4. Meantime, make the white sauce: Melt the remaining 2 tablespoons butter in a medium saucepan over medium heat. Then whisk in the flour and 1 teaspoon salt. Cook for a couple of minutes to avoid a flour taste
5.  Slowly add the milk, whisking to combine. Cook to thicken – the mixture should coat the back of a spoon. Add the cheese as the sauce thickens.
   
6. Pour white sauce mixture into the pot of veggies and broth. Add 1 teaspoon salt and pepper to taste; allow the soup to simmer for another 10 or more minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed. (Soup may also be thinned with additional broth.)
7. To create a creamier soup, remove about 1 1/2 cups of soup and blend (with a hand-held blender or in a regular blender); re-add to soup. 
8. Sprinkle bowls of soup with paprika (if desired) to garnish. 
   
   
   

Recipe without photos . . .Cheesy Cream of Cauliflower Soup   5 to 6 servings

½ 1/2 stick butter (4 tablespoons), divided

1/2 onion, finely diced 

1 carrot, finely diced 

1 celery stalk, finely diced 

1/2 cauliflower head, cored and roughly chopped 

2 tablespoons finely minced fresh parsley or about 1teaspoon dried

1 large bay leaf

3 to 4 cups low-sodium chicken broth or stock (start with lesser amount and amount more to achieve desired consistency

3 tablespoons all-purpose flour 

1 1/2 cups whole milk (I used 1 cup whole milk &  1/2 cup half-and-half)

2 teaspoons salt and about 1/4 to 1/2 teaspoon black pepper  (or to taste) 

1/2 cup shredded Cheddar cheese (it could be omitted)

Paprika for garnishing, if desired 

1. Melt 2 tablespoon butter in a heavy pot over medium heat. 
2. Add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. 
3. Add cauliflower, parsley, bay leaf and broth. Bring to a boil on medium temperature and then lower temp and simmer for 15 to 20 minutes until all veggies are tender.
4. Meantime, make the white sauce: Melt the remaining 2 tablespoons butter in a medium saucepan over medium heat. Then whisk in the flour and 1 teaspoon salt. Cook for a couple of minutes to avoid a flour taste
5.  Slowly add the milk, whisking to combine. Cook to thicken – the mixture should coat the back of a spoon. Add the cheese as the sauce thickens.
6. Pour white sauce mixture into the pot of veggies and broth. Add 1 teaspoon salt and pepper to taste; allow the soup to simmer for another 10 or more minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.  (Soup may also be thinned with additional broth.)
7. To create a creamier soup, remove about 1 1/2 cups of soup and blend (with a hand-held blender or in a regular blender); re-add to soup. 
8. Sprinkle bowls of soup with paprika (if desired) to garnish.

Mushroom Sandwiches . . . make ahead for appetizers or a cocktail party

So tasty and nice to have on hand for appetizers or cocktail parties . . . even though they are somewhat time consuming to prepare.  I made them as a appetizer for a French-inspired dinner party and called them “les sandwiches aux chamignons” — which may or may not translate to Mushroom Sandwiches. But, who doesn’t like fried bread?

Mushroom Sandwiches  40 sandwiches

20 slices white sanwich bread

2 tablespoons very finely chopped yellow onion

1/4 cup (1/2 stick) butter

3/4 lb. button mushrooms, finely chopped

2 tablespoons all-purpose flour

1/2 teaspoon Tabasco hot sauce

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup half-and-half

Butter & olive oil for frying

1. Cut each slice of bread with a biscuit cutter into four 1 3/4” rounds. (You should be able to cut 4 per slice.). Set aside.
2. Saute onion in butter; add mushrooms. Saute until all moisture is cooked out of mushrooms. 
   
   
   
3. Add flour; stir until thick. Add Tabasco, salt, pepper and half and half. Cook until thick.
   
   
   
4. Chill for several hours or overnight until mixture is easy to spread.  
5. Spread 1 teaspoon mushroom mixture on each bread round. Top with another bread round to make a sandwich. Repeat procedure until 40 sandwiches are made.  
   
   
   
6. Fry sandwiches (in batches) in a thin layer of  equal portion butter and olive oil until brown and crisp, about 1 minute for each side. Continue frying, adding more butter and olive oil as needed.
   
   
   
7. Drain thoroughly.  Keep warm, uncovered, in a 300°F oven.
   
   
   

MAKE AHEAD Note:  these sandwiches can be made, fried and frozen after fryng and draining. Simply take out of the freezer and put in a 300°F oven for about 15 minutes.

Recipe without photos . . . Mushroom Sandwiches  40 sandwiches

20 slices white sanwich bread

2 tablespoons very finely chopped yellow onion

1/4 cup (1/2 stick) butter

3/4 lb. button mushrooms, finely chopped

2 tablespoons all-purpose flour

1/2 teaspoon Tabasco hot sauce

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup half-and-half

Butter & olive oil for frying

1. Cut each slice of bread with a biscuit cutter into four 1 3/4” rounds. (You should be able to cut 4 per slice.). Set aside.
2. Saute onion in butter; add mushrooms. Saute until all moisture is cooked out of mushrooms. 
3. Add flour; stir until thick. Add Tabasco, salt, pepper and half and half.  Cook until thick.
4. Chill for several hours or overnight until mixture is easy to spread.  
5. Spread 1 teaspoon mushroom mixture on each bread round. Top with another bread round to make a sandwich. Repeat procedure until 40 sandwiches are made.  
6. Fry sandwiches (in batches) in a thin layer of  equal portion butter and olive oil until brown and crisp, about 1 minute for each side. Continue frying, adding more butter and olive oil as needed.
7. Drain thoroughly.  Keep warm, uncovered, in a 300°F oven.

MAKE AHEAD Note:  these sandwiches can be made, fried and frozen after fryng and draining. Simply take out of the freezer and put in a 300°F oven for about 15 minutes.

Valentine Diner Fare . . . as featured in KANSAS! magazine

 In a nod to by-gone days and a tribute to the owners who are currently operating Valentine diners, I wrote an article titled “Space Age Diners” for the vol. 80, issue 5 2024 issue of KANSAS! magazine (pp 50-57). It was easy to get caught up in the history of those diners that were manufactured in Wichita  I discovered that ValentineManufacturing Company constructed portable, self-contained, prefabricated metal units in Wichita from the late 1930s into the mid-1970s. It has been estimated that 2,200 Valentines were built and shipped across the country; over 90 of those remained in Kansas. 

While over 90 Valentine structures have been documented in Kansas, I discovered just 17 that are either still serving food or have plans to open in the near or distant future (see list that follows the recipes). 

 After many years of wear and tear, they are showing their age and are in various states of repair but on our trek across Kansas, Barry and I ate some fantastic food. We didn’t make it to all but we have hopes of sampling more diner food in the future. 

As always, recipes were included with the Taste feature . . .  

SWEET TREATS — Behind the front counter in the LoMar Diner in Eureka is a vintage Taylor Soft-Serve Ice Cream machine that is used to crank out all kinds of sweet treats—cones, cups of ice cream, hand-blended milkshakes and malts made with real malt powder. A diner reviewer from Texas called their chocolate milkshake “the best from here to the west coast.” Owners and operators Daniel & Desiree’ McVey tout other ice cream favorites that include Tornados (soft-serve ice cream mixed with a large choice of candies), Peach Milkshake (a LorMar original milkshake made with real peaches and the same secret ingredient used by the original owners Loy and Mary Browning), and The Marshmallow Nut Cup. Specialties such as these were just one of the reasons this iconic diner represented Kansas as “The Best Drive-In Restaurant in Every State” in the May 2023 online edition of Mash.

 

LoMar Drive In MARSHMALLOW NUT CUP

Yield:  1 serving

Total preparation time: About 2 minutes

INGREDIENTS:

1 (9-ounce) clear plastic PET cup or any clear cup/glass

4-ounces (1/2 cup) marshmallow crème 

4-ounces coarsely chopped roasted and salted peanuts

6-ounces (3/4 cup) soft-serve ice cream, vanilla, chocolate or twist ice cream

 

DIRECTIONS

1.   Drizzle 2 ounces of gooey marshmallow crème around the sides of the cup. 

2.   Sprinkle 2 ounces of the peanuts around the sides of the cup, allowing it to stick to the marshmallow crème. 

3.   Fill cup with 4 ounces of soft-serve ice cream (most popular is vanilla). 

4.   Pat the cup 2 to 3 times lightly on a hard surface in order to shift the ice cream into the cup more evenly and push out any air pockets. Fill the cup with the remaining ice cream, allowing a gap around the inside rim of the cup, forming a peak in the middle. 

5.   Drizzle the remaining 2 ounces of marshmallow crème over the peak, allowing it to drip into the open gap. 

6.   Top with the remaining peanuts. 

7.   Add a spoon and serve immediately!

 

The Grinder Man Tuna Salad Sub is based on a sandwich that Paul Donyon’s Italian grandmother made for him back in Rhode Island. It features simple ingredients punched up with the addition of chili sauce and crunchy celery. Like all their subs, it is served on locally baked white or wheat Italian rolls.

THE GRINDER MAN TUNA SUB

Yield: 4 to 6 serving 

INGREDIENTS 

3 small (5 –ounce) cans water-packed tuna, drained  

10  ounces (1 ¼ cups) mayonnaise

2 ½ ounces (heaping ¼ cup) chili sauce

2 ribs of celery, finely chopped

 

INSTRUCTIONS

1.     Combine all ingredients and lightly mix. 

2.     Serve on Italian sub rolls with lettuce. 

 

Travel guide to vintage Valentine Diners that still serve food or are in the process of renovation. (Details about each are included in the article.)   

1.     Dighton — Frigid Creme, 433 E. Long St., (620) 397-5512. 

2.     Eureka — LoMar Drive In, 916 East River, (620) 583-7810. 

3.     Galena — Hotrod Hangout, Speed Shop & Diner, 201 S Main, (785) 577-9752.  Opening later in 2024.

4.     Grandview Plaza (near Junction City) — Stacy's Restaurant, 118 W Flint Hills Boulevard, (785) 238-3039. 

5.     Hugoton — Acosta’s & Nieto’s Café, 110 W 4th St, (620) 544-4004. T 

6.     Meade — Bob's Drive-In, 801 Carthage St, (620) 873-2862. 

7.     Ness City — Frigid Cream, 501 E. Sycamore St., (785) 798-2424. 

8.     Mission — The Snack Shack on Johnson Drive, 6018 Johnson Drive, (913) 381-3200. N 

9.     Parsons  — Big Sky Bistro, 1500 Main St. Undergoing major remodeling and renovation, this Valentine Burger Bar model is set to reopen in 2024.   

10.  Overland Park— Grandstand Burgers, 4942 Merriam Dr. (913) 362-0111.

11.  Pleasanton — Cookee's Drive-In, 102 E 12th St, (913) 352-8789. 

12.  Smith Center — Pete’s, 114 E. Hwy 36, (785) 686-3223. 

13.  St. John  — The Diner, 106 N. Main. In the process of a major renovation. 

14.  Wichita — Chicken Chicken, 2419 E 13th St, (316) 295-3848.

15.  Wichita — Grinder Man, 510 E Pawnee, (316) 264-3462. Cash only. 

16.  Wichita —Mr. Taco/Tacos Alex, 711 W 25^th St N., (316) 663-5019. 

17.  Wichita — Sport Burger Drive-In, 134 N Hillside, (316) 350-7679.