When the moon hits your eye like a big pizza pie...that's Renaldo's

Reet Says Eat many times over the years at Renaldo's Apizza & Pasta, where a smiling Renaldo always greets our pickup orders with a Hello, Rita. The restaurant recently received a favorable review in the Hartford Courant, which said, in part:

A dozen booths make up the simple restaurant that even on a Sunday night was hopping with patrons picking up to-go orders, and others settling in for a meal. "It doesn't look like much from the outside. It's not the Waldorf Astoria, but we have good food and decent prices," explains owner Christopher Quiroga, a former corrections officer who purchased the place from Renaldo Riccitelli about six years ago.

"Renaldo still works here and he gave me the recipes along with the place when I bought it," explained Quiroga. "We don't give out the recipes, but nearly everything we do here is from scratch." I could tell. The sauce was sweet, obviously from good products, fresh herbs and hours of simmering. Breads, including the grinder rolls, were crisp on the outside and light on the inside, indicative of homemade. - complete review

Located at 378 N. Main St., Southington, CT 860-621-6005

Sharon Mirisola's Chicken 'N Rice 'N Broccoli

Ingredients:

2 boxes frozen chopped broccoli

2 cups Success Rice (I guess Minute Rice doesn't make it!)

1 can cream of mushroom soup

1 stick butter or margarine

1 16 oz jar Cheez Whiz

1 can Durkee fried onions

2 cups of of cooked chicken (cubed)

Prepare:

cook/strain broccoli

cook rice (not sure how long?)

mix cheez whiz, soup & softened butter (using a mixer)

add cooked chicken, broccoli and rice, mix with a spoon

bake mixture in oven @ 350 degrees

top with the fried onions and bake additional 15 minutes