Well, one interesting thing happened today as a result of slogging thru yet more opera vinyl; I learned about Tetrazzini. I am intrigued and would like to try it some time.
From here, I will let wikipedia take it:
Tetrazzini is an American dish often made with diced fowl or seafood, mushrooms, and almonds in a butter/cream and parmesan sauce flavored with wine or sherry and stock vegetables such as onions, celery, and carrots. It is often served hot over spaghetti or some similarly thin pasta, garnished with lemon or parsley, and topped with additional almonds and/or Parmesan cheese. Alternatively, a Tetrazzini can be prepared as a baked noodle casserole, sometimes with steps taken to give it a browned crust. Recipes for home cooking often use canned cream of mushroom soup or other cream soups.
The dish is named after Italian opera star, Luisa Tetrazzini.
It is widely believed to have been invented ca. 1908–1910 by Ernest Arbogast, then chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident. However, other sources attribute the origin to the Knickerbocker Hotel in New York City.