Throwback Thursday: Chef Boyaredee Pizza and Dorcas Raber's Top-Notch Pizza

By Kevin Williams

Ah, I saw a friend's post on Facebook about her recently made Chef Boyardee pizza (pictured here) and I just sighed. Sighed with contentment.  Few foods evoke such comforting memories for me from my childhood.  Yes,  I grew up in a part Italian family who whipped up delicious pasta dishes, but, as an 8-year-old, I think I enjoyed my cans of Chef Boyardee ravioli about as much as anything my grandma whipped up.  I know, low brow food taste, but don't tell that to an 8-year-old.

It's probably been 30 years since I've eaten anything Chef Boyardee. I'm racking my brain to think if I ever bought any Chef Boyardee when I moved out into my own apartment for the first time and I just don't think I did.  I sort of graduated on to more homemade foods and frozen microwavable meals.  But the fondness for Chef Boyardee remains...He was, by the way, a real person.

I think when I was a kid the ravioli was my favorite, but the homemade pizza kits were also something we had at home. Here's a link on how to make your own (or just go out and by the darn kit)

Pizza is a favorite among the Amish, especially homemade pizza.  Check out Dorcas Raber (Gloria's Mom) recipe for homemade "Top Notch Pizza"

Dorcas writes:

A young Amish girl from Michigan stayed in our community for a year. She and her sister came up with this recipe:

Bake your favorite pizza crust in a 13 X 18 inch greased pan.

Top with the following:  Velveeta cheese slices, 1 1 /2 cups sour cream mixed with some Hidden Valley Ranch Dip Mix, grilled turkey breasts with spices of your choice, ham chunks, pepperoni slices, diced peppers, diced onions, Homemade barbecue sauce to put on top:

HOMEMADE BARBECUE SAUCE

1 /2 cup ketchup

1 teaspoon Worcestershire sauce

1 /4 teaspoon liquid smoke

3 tablespoons brown sugar

1 /2 teaspoon chili powder

1 /4 teaspoon garlic salt

1 /4 teaspoon onion salt

1 /2 teaspoon mustard

Top with shredded cheese.

Bake at 350.