Pretzel Salad one of many ‘knots’ that bind brothers who love to cook together
Brothers Greg and Stan Chandler enjoy hanging out engaged in many activities . Besides remodeling houses and sharing church activities, cooking together is a favorite time and laughter inevitably fills the kitchen. Greg, who retired from a bread company after 31 years, is married to Judy Chandler and they live in Grain Valley. Stan, an electrical engineer, and his wife, Beth Chandler, live in Lee’s Summit. Both couples have adult children and enjoy big dinners with family and friends.
Q: Have you always enjoyed cooking together?
A: “Many years ago both of us worked at Arrowhead Inn at the Chief’s stadium for a talented chef,” Stan said. “It was a daily restaurant at that time and we also worked the games serving huge banquets and the suites. When he opened the Best Western in Lee’s Summit, we both followed him there. Soon, Greg was the chef and I was the sous chef. We loved working together.”
Greg added, “Our dad was in the hotel management industry, even working for a time at the Savoy Grill here in Kansas City, but we first learned to cook by watching our mom. We learned a lot more about cooking, seasoning and making the foods look attractive by working for a chef.”
Q: What are family dinners like when you get together?
A: “Thanksgiving is an important holiday for us.” Greg said, “We typically have 17 to 20 people attend.” Stan said. “We have two more siblings who often come, then always include our children with their spouses, grandchildren and long-time friends at our dinners. Now, with spring and summer coming, we often have cookouts or parties out on the deck. We typically gather for Memorial Day and to celebrate the Fourth of July.”
Q: What is a typical menu for a summer family dinner?
A: “We have deviled eggs, and I always make this pretzel salad, then Stan grills burgers,” Greg said.
“Shaping, seasoning and grilling the burgers is a precise skill,” Stan explained. “I shape the beef patties very evenly, 5/8-inch thick, then pinch the edges to make them smooth. I season the patties with onion salt and cracked black pepper.”
Q: How do you describe your cooking style?
A: “I cook to taste without a recipe,” Greg said.
Q: What is your advice for others who might be learning to cook?
A: “Use your patience, and the try different dishes or skills,” Greg Said. Stan added, “Get the process down, then experiment.”
Q: What recipe are you sharing?
A: “This is my pretzel salad recipe,” Greg said “I got this recipe when my son was young, so have made it for many years. It is different from most pretzel salads I have had. It is easy to make, and everyone loves it. While called a salad, it is one of those recipes that doubles as dessert.”
Pretzel Salad
Makes 8 to 10 servings
½ cup butter
1 cup sugar
1 cup crushed pretzels
1 (8-ounce) package cream cheese, softened
1 (20-ounce) can crushed pineapple, drained
1 (8-ounce) container frozen whipped topping, thawed
Preheat the oven to 325 degrees.
Melt the butter in a saucepan over medium heat. Add ½ cup sugar and the pretzels. Stir together, coating the crushed pretzels well, then pour into a shallow sheet pan. Bake for 10 minutes. Set aside and allow to cool completely.
Combine the cream cheese, pineapple, and the remaining ½ cup sugar in a large mixing bowl. Stir until the cream cheese is mixed well. Fold in the whipped topping.
Break the pretzel sheet into small pieces. Fold the pretzel pieces into the pineapple mixture. Cover and chill for 1 hour.
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Roxanne Wyss and Kathy Moore are cookbook authors and food consultants that make up The Electrified Cooks. They have published over fourteen cookbooks and thousands of recipes. They are members of Les Dames d’Escoffier and blog at pluggedintocooking.com.
This story was originally published May 18, 2020 at 7:00 AM.