The 2016 spring issue of Topeka Magazine was recently released and my story about Senator Nancy Kassebaum Baker in part of that edition. Nancy shared many interesting stories about growing up in Topeka, KS — from running a pet shop to selling a hand-typed weekly newspaper to area neighbors. She even included one of her favorite recipes that uses the beef raised on a cattle farm run by her son Bill. Here's that recipe that originated from Above and Beyond Parsley (August 1992). And, here's an online link to the story, "Nancy's Back!"
Flint Hills Beef Salad Serves 6-8
2# Boneless Sirloin, grilled to medium rare and cubed or sliced
1 head cauliflower separated into small florets
1 head broccoli, separated into small florets
¼ cup milk
1 red bell pepper, chopped
1 yellow bell pepper, chopped (may substitute grilled corn on the cob, cut from cob)
1 medium red onion, sliced thin
½ cup crumbled bacon, cooked and drained
1 cup freshly grated parmesan cheese
1 head lettuce, torn into bite-sized pieces
- Combine sirloin, cauliflower, broccoli, milk, red pepper, yellow pepper, onion and bacon in a large bowl.
- Chill for 1 to 2 hours.
- To serve, toss meat and vegetables with dressing. Toss in parmesan cheese just before serving. Line plates with a bed of lettuce, placing salad into the center.
½ cup olive oil
3 tablespoons tarragon vinegar
1 tablespoon Dijon mustard
1 teaspoon dried tarragon
1 teaspoon salt
- Blend olive oil, vinegar, mustard, tarragon and salt in a container.
- Refrigerate, covered, for several hours.
- Shake again before tossing with salad.