10 Mennonite- and Amish-Style Restaurants that Promise to Impress: Part 2

The follow up to our earlier list of delicious-sounding Amish- or Mennonite-style restaurants is finally here! It is exciting to see the tradition of quality cooking reveal itself in a variety of ways in the Mennonite and Amish communities, from restaurants to cookbooks to family meals.

Which of these restaurants have you been to? Which restaurants did our list miss? Let us know in the comments!


Country Crock

Where is it? The Williamstown Farmers Market in Williamstown, NJ

What do diners say about it? Joy G. writes on Yelp, “The food is the fabulous and filling homestyle cooking you would expect from a Mennonite restaurant.”

What makes it famous? Corn fritters and Boston Cream Pie are two favorite dishes, according to reviews.

Want to try it on your own? Check out Mary Emma’s selection for a corn fritter recipe on pages 152-53 of her cookbook.

Riegsecker Marketplace | Shipshewana, Indiana

Blue Gate Restaurant

Where is it? Shipshewana, IN

What do diners say about it? One reviewer, Rate B., says on Yelp: “THE BEST FRIED CHICKEN EVER. No question, and I live in Chicago with plenty of competition for fried chicken” (original emphasis).

What makes it famous? Patrons love the homemade bread and apple butter, as well as chicken and noodles and the aforementioned fried chicken.

Want to try it on your own? Check out Mennonite Community Cookbook‘s fried chicken on page 94 to see how it compares!

Lehman’s Restaurant

Where is it? Versailles, MO

What do diners say about it? “Everything is made from scratch daily and cooked fresh to order… This is traditional Mennonite cooking at its finest,”  says Yelper Venetia M.

What makes it famous? Reviewers rave about the baked goods, from cinnamon rolls to cherry pie to donuts.

Want to try it on your own? Check out the Mennonite Community Cookbook recipe for cinnamon rolls on pages 7-8.

Rise’n Roll Bakery

Where is it? Five locations throughout IN and IL

What do diners say about it? In a Yelp review, Emily T. from Arlington, VA says, “I have found the best donuts in the world, and they are here at Rise ‘N Roll.”

What makes it famous? Donuts, donuts, donuts. Reviewers simply rave about them, especially the cinnamon caramel flavor.

Want to try it on your own? If you want to try your hand at donuts, you can find recipes for Fastnachts and Raised Doughnuts on page 24 of Mennonite Community Cookbook. MennoMedia’s Amish syndicated columnist Lovina Eicher recently featured a recipe called “Rise’n Roll Bars” which are kind of like the famous Rise’n Roll donuts, without the deep-fat frying.

Das Dutch Village Logo

Das Dutch Haus Restaurant

Where is it? Columbiana, OH

What do diners say about it? Rick F. writes on a Trip Advisor review, “They are an authentic Amish restaurant and bakery. They serve everything from breakfast to dinner, the broiled haddock is my favorite.”

What makes it famous? The pies, vegetable stew, and mashed potatoes all come highly recommended.

Want to try it on your own? Mary Emma includes a whole chapter on pies and another on desserts for readers to try on their own.



mennonite community cookbook

Comments? We’d love to hear from you. Bridal shower and wedding season is coming up and this traditional cookbook makes a treasured gift! You can buy one or several here.

Benblog image Mast is a writing intern for MennoMedia and Herald Press. He studies English and Writing Studies at Eastern Mennonite University.

Pig Stomach and Easter Eggs: A Guest Blog Post from Marian Beaman

This week, we have the honor of sharing a post by Marian Beaman. All images and content belong to Marian and can be found in her original March 6, 2013 post on her blog, Plain and Fancy.

My Mother loved her kitchen with a spiritual passion and was happiest at the altar of her stove, cooking or baking. We’d hear her off-key voice singing “Heavenly Sunlight” or “Keep on the Sunny Side” as she fixed breakfast while we dressed and braided our hair for school.

Her mother, Sadie Landis Metzler, died when she was nine, so Ruth, the oldest daughter of six, was the mini-mom milking cows and peeling potatoes before she went to school. Later, she was hired out to help another farm wife, who taught her to cook, instilling a love for fresh or home-canned ingredients with PA Dutch recipes.

Mom and Pig’s Stomach

These days when I fly home from Florida, we make a feast of her famous homemade soups (vegetable & chicken corn) and other dishes, including pig stomach. It sounds horrible, like goose liver or pickled pig’s feet, but it’s considered a delicacy at her house.


There are other names for this dish: hog maw, Dutch goose—but pig stomach is the name we grew up with. Basically, a nicely rinsed stomach from a pig is stuffed with a pound of sausage, 8 large diced potatoes, some onion, and sprigs of parsley cut up in tiny pieces, then all ingredients oven-roasted.

MomPigStomach     MarkPigStomach

Mom’s stand-by side dish is peas & carrots for color, celery in season, and something fruity for dessert like her gelatin fruit salad, a recipe passed around among the relatives.

Mother L_Gelatin Fruit Salad_Fr&Bk_6x6_300

Her Salmon Casserole is also a favorite at her table. There are variations of this recipe in Mennonite Community Cookbook by Mary Emma Showalter. Scottdale, PA: The Mennonite Community Association, 1972 (16th printing). My Mom’s own recipe is quick and hearty.


2010_Mother Longenecker_Baking Salmon Loaf_6x4_300Salmon Casserole: Ingredients:

1 can red salmon

1 pack or more of saltine crackers, crumbled

butter, 3 – 4 pats

Snipple up (break into small pieces) salmon from the can. Place a layer of crushed cracker crumbs on the bottom of a greased 2-3 quart casserole. Alternate layers of salmon with crumbled crackers, adding a little salt and pepper as you go. “Top off with a few hunks of butter,” she says.

Chocolate-covered  Eggs: Peanut Butter and Coconut, a treat every Easter in the 50s

Peanut Butter Eggs

1 lb. butter + 2 lbs. peanut butter  + 3 lbs. 10x sugar  Mix ingredients together and form into egg shapes, about 1 1/2 inches diameter.

Coconut Cream Eggs

1/4 lb. butter + 8 oz. cream cheese + 2 lbs.10x sugar + coconut to taste (8 oz. bag) Follow instructions above.

Coating: l lb. of semi-sweet chocolate melted. Mother would melt a pound of semi-sweet chocolate by sinking a cup of chocolate into a pan of boiling water; you may want to use something more up-to-date like a double boiler for the melting process. As the chocolate melted, she shredded in some paraffin for a glossy finish to the coating.

Mom made the candies by resting each egg on a fork, dipping it into the chocolate, and then using a knife to scrape the drippy chocolate off the bottom of the egg. Pure heaven!

What family favorites do you associate with a particular holiday? How have you adapted the recipes to your own table?

 © Marian Beaman

Be sure to check out the rest of Marian’s wonderful posts at her blog.