AT THE TABLE WITH: Richard Moyer

Richard Moyer
Richard Moyer

Richard Moyer was an entrepreneur before there was such a word.

He graduated from Spring-Ford High School in 1971 at the threshold of the computer. He built his first computer from a kit from Radio Shack. This computer did not even have a screen. He was one to step out of box.

For the first 23 years of his life, he lived at home with his parents. Unheard of at that the time, (single) Richard purchased his first home in Kimberton, living there for six years. In 1983, he and his wife moved to their present home in Collegeville.

Oh, did I forget to mention that in 1981 he and Barbara Heyser were married? They were set up on a blind date that lasted 12 hours because they traveled to Washington, D.C., to visit the Smithsonian Institute.


For 32 years, Richard worked his way up the ranks at Bell of Pennsylvania/Bell Atlantic/Verizon, starting as a repair man. He was a computer engineer and business consultant who taught, trained and traveled for 18 years — sometimes putting in a 90-hour work week. With such a busy work schedule, it took him 11 years to earn his degree in organization management.

Richard’s expertise for the past 20 years lies in small business consulting, with a focus primarily on network marketing for the past seven years.

Due to health issues, he has slowed down and enjoys traveling with Barb. They have traveled to so many places in the United States, Mexico, Canada, Europe and the Mediterranean — too many to mention. The one trip we did talk about was their trip to Alaska and the beauty of this vast state. I always enjoy hearing about Alaska, as it a favorite of mine, even if it is only through television.

There are three Moyer children — two boys and a girl. There is their Tucker, a gentle dog who has a dream of being a watch dog.

Richard has two brothers and a sister. Richard and his siblings are my first cousins twice removed. His grandfather, Kovacs, and my grandmother, Marton, were brother and sister, both coming to America from Hungary.

Richard and I actually became friends as adults when we both shared our talents at the Barn Playhouse in Jeffersonville. He is quite handy with the hammer.

Because of the busy schedule in the Moyer household, one-pot meals are a staple. Barb Moyer is an sous chef, baker and a personal chef to many. She shares this recipe with us.


2 large (3 small) boneless, skinless chicken breast

2 tbsp. olive oil

2 cups roughly chopped raw vegetables (such as peas, carrots, celery)

1 tbsp. minced garlic

Salt and pepper to taste

1 can condensed cream of chicken soup

1 cup milk

2 cups chicken broth

1 tbsp. dried parsley

1 tsp. dried thyme

1 tsp. garlic powder

½ lb. dry Fettuccine pasta

1 cup Cheddar cheese and ½ cup for topping

Fresh chopped parsley for garnish

In a stock pot (4 to 5 qts.) heat olive oil. Add chopped raw vegetables and minced garlic. Over medium-high heat, sauté for about 5 minutes until vegetables are just becoming tender. Add chicken and a pinch of salt and pepper. Continue to sauté until chicken is no longer pink. Chicken will continue to cook once in sauce. Add cream soup, milk, chicken broth, pasta and dry seasonings. Stir all together. Bring to a boil. Turn heat down to low. Simmer for 20 to 5 minutes or until pasta is to your liking. Stir pot frequently so pasta won’t stick together.

Remove from the heat and stir in Cheddar cheese. Cover pot and allow to rest for 10 to 15 minutes so sauce will thicken. To serve, sprinkle with fresh chopped parsley.


Let Bette hear from you: Search YouTube for “Look Who’s Cooking with Bette Banjack,” as well (search bar: Banjack) for this column. Find Bette on Facebook by searching “Bette Banjack’s Downtown Kitchen.” Her book, “2 Cups of Yesterday,” is available at Gateway Pharmacy or by contacting her.