I found this interesting. The chicken Petrazzini was baffling though.Perhaps
a typo? Can't remember which restaurant but it was a Spaghetti place.

http://menus.nypl.org/menus

On Wed, 31 Jul 2019 21:52:39 -0700, "Julie Bove"
> wrote:

>I found this interesting. The chicken Petrazzini was baffling though.Perhaps
>a typo? Can't remember which restaurant but it was a Spaghetti place.
>
>http://menus.nypl.org/menus

Without bothering to read any of those menus I'd guess that:
Chicken Petrazinni = Chicken Tetrazinni.
My mom would make a version often. No exact recipe is needed however
she almost always included sliced pimento stuffed green olives and
used wide egg noodles for the pasta. Search on line and you'll find
many versions.
https://www.marthastewart.com/343648/chicken-tetrazzini
Sometimes mom made Tuna Tetrazinni, which I preferred:
https://www.epicurious.com/recipes/m...zzini-50031691
For tetrazinni you can take a short cut and use Campbell's cream-of
'shroom soup.

In article >, penmart01
@aol.com says...
>
> On Wed, 31 Jul 2019 21:52:39 -0700, "Julie Bove"
> > wrote:
>
> >I found this interesting. The chicken Petrazzini was baffling though.Perhaps
> >a typo? Can't remember which restaurant but it was a Spaghetti place.
> >
> >http://menus.nypl.org/menus
>
> Without bothering to read any of those menus I'd guess that:
> Chicken Petrazinni = Chicken Tetrazinni.
> My mom would make a version often. No exact recipe is needed however
> she almost always included sliced pimento stuffed green olives and
> used wide egg noodles for the pasta. Search on line and you'll find
> many versions.
> https://www.marthastewart.com/343648/chicken-tetrazzini
> Sometimes mom made Tuna Tetrazinni, which I preferred:
> https://www.epicurious.com/recipes/m...zzini-50031691
> For tetrazinni you can take a short cut and use Campbell's cream-of
> 'shroom soup.
>
What about a Mexican dirty Sanchez?

On Thursday, August 1, 2019 at 1:26:58 PM UTC-5, wrote:
>
Really?? @lycos.com??????? Interesting.
> >
> What about a Mexican dirty Sanchez?
>
I'll be glad when school starts soon; it will occupy the juvenile nym shifter.
It goes without saying, I did not write the above comment.

On 1 Aug 2019 itsjoannotjoann wrote:

>On August 1, 2019 at 1:26:58 PM UTC-5, wrote:
>>
>Really??? @lycos.com??????? Interesting.
>>
>I'll be glad when school starts soon; it will occupy the juvenile nym shifter.
>It goes without saying, I did not write the above comment.

I'm sure you didn't write that. However school starting won't matter
to the POS HS drop-out. All we can hope is that Worm Face lives in
Baltimore and soon gets paralyzed by a bullet to the spine.

On Thursday, August 1, 2019 at 4:24:05 PM UTC-5, Sheldon wrote:
>
> On 1 Aug 2019 itsjoannotjoann wrote:
>
> >On August 1, 2019 at 1:26:58 PM UTC-5, wrote:
> >>
> >Really??? @lycos.com??????? Interesting.
> >>
> >I'll be glad when school starts soon; it will occupy the juvenile nym shifter.
> >It goes without saying, I did not write the above comment.
>
> I'm sure you didn't write that. However school starting won't matter
> to the POS HS drop-out. All we can hope is that Worm Face lives in
> Baltimore and soon gets paralyzed by a bullet to the spine.
>
I was thinking he was more of a junior high school dropout. Ninth grade sounds
about right.

I once used egg noodles for spaghetti thinking it would taste better than reg pasta, it didn't.

On 8/1/2019 2:37 PM, wrote:
> On Thursday, August 1, 2019 at 1:26:58 PM UTC-5, wrote:
>>
> Really?? @lycos.com??????? Interesting.
>>>
>> What about a Mexican dirty Sanchez?
>>
> I'll be glad when school starts soon; it will occupy the juvenile nym shifter.
> It goes without saying, I did not write the above comment.
> Forging posts is idiotic and pointless.

Jill

> wrote in message
...
> On Wed, 31 Jul 2019 21:52:39 -0700, "Julie Bove"
> > wrote:
>
>>I found this interesting. The chicken Petrazzini was baffling
>>though.Perhaps
>>a typo? Can't remember which restaurant but it was a Spaghetti place.
>>
>>http://menus.nypl.org/menus
>
> Without bothering to read any of those menus I'd guess that:
> Chicken Petrazinni = Chicken Tetrazinni.
> My mom would make a version often. No exact recipe is needed however
> she almost always included sliced pimento stuffed green olives and
> used wide egg noodles for the pasta. Search on line and you'll find
> many versions.
> https://www.marthastewart.com/343648/chicken-tetrazzini
> Sometimes mom made Tuna Tetrazinni, which I preferred:
> https://www.epicurious.com/recipes/m...zzini-50031691
> For tetrazinni you can take a short cut and use Campbell's cream-of
> 'shroom soup.

I know what Tetrazzini is but I never had it with olives.

On Thu, 1 Aug 2019 23:23:43 -0700, "Julie Bove"
> wrote:

>
> wrote in message
.. .
>> On Wed, 31 Jul 2019 21:52:39 -0700, "Julie Bove"
>> > wrote:
>>
>>>I found this interesting. The chicken Petrazzini was baffling
>>>though.Perhaps
>>>a typo? Can't remember which restaurant but it was a Spaghetti place.
>>>
>>>http://menus.nypl.org/menus
>>
>> Without bothering to read any of those menus I'd guess that:
>> Chicken Petrazinni = Chicken Tetrazinni.
>> My mom would make a version often. No exact recipe is needed however
>> she almost always included sliced pimento stuffed green olives and
>> used wide egg noodles for the pasta. Search on line and you'll find
>> many versions.
>> https://www.marthastewart.com/343648/chicken-tetrazzini
>> Sometimes mom made Tuna Tetrazinni, which I preferred:
>> https://www.epicurious.com/recipes/m...zzini-50031691
>> For tetrazinni you can take a short cut and use Campbell's cream-of
>> 'shroom soup.
>
>I know what Tetrazzini is but I never had it with olives.

2ni Tetrazinni.

wrote:
>
> I once used egg noodles for spaghetti thinking it would taste better than reg pasta, it didn't.

Same exact recipe to make either. Egg noodles are normally cooked
to soft though while regular pasta seems to be favored as
slightly undercooked - al dente

I personally don't care. I like all either way.
I often make my own and cook it while still soft. No al dente
option when doing that but the taste of fresh is so amazingly
superior, imo.