has anyone heard of the recipe. its called wiggly's or something. i guess it is like spagitte w/ white suase?

Question

my grandmother would like the recipe, she had it at a omish or a meninite home.

Answer 1

sounds like Fettuccine Alfredo.......please use spell check next time!

Answer 2

This is what my mother in law makes and we all love it.I hope this is what you are looking for.
Chicken Wiggle

12-15
servings
1 whole hen (2-4 pounds) or substitute 2-4 lbs chicken breasts like I do
1/2 cup margarine or butter
2 medium onions
2 medium green peppers
1 can mushrooms, sliced
1 can pimientos
1/2 bottle Worcestershire sauce
1 tablespoon Tabasco sauce
1 lb egg noodles , we use spaghetti noodles broken in half
1 can English peas (young, tender, are best)



1. Chop finely onions, peppers, and mushrooms.
2. Cook hen in boiling water in a large pot. Reserve the broth. When chicken is done, debone and cut into small pieces.
3. Place the chopped onions, peppers, mushrooms, pimentos, and put into a skillet with the margarine or butter. Saute until tender. Add Tabasco sauce and Worcestershire sauce to the sauteed vegetables.
4. Cook noodles in broth 10 minutes and salt and pepper to taste.
5. Add cut up chicken, sauteed vegetables to noodles and broth. Add more broth for very moist consistency and bring to a boil before serving.

Answer 3

Well, here's a couple recipes for white sauces you can put over boiled spaghetti. Not sure about the whole "wiggly" thing.


Spaghetti Factory Mizithra Cheese Sauce

2 tablespoons Flour
4 tablespoons Butter
1 teaspoon Olive Oil
2 tsp. crushed fresh Garlic
2 tablespoons chopped fresh Parsley
1/2 cup Half and Half
1 cup Milk
3/4 cup Mizithra Cheese (can substitute Romano)
White Pepper to taste

On medium heat, add butter and olive oil; whisk until butter is melted. Add flour and whisk for about 1 minute; add garlic. Whisk in milk, half and half, and parsley. At the last moment add the cheese. Whisk well, and pour all over hot pasta.
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Real Fettucine Alredo

1 pound fresh fettucine
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg

As the water for the pasta begins to boil, melt butter in large sauté pan over low heat. Add cream to butter and let it warm.

At the same time, salt the pasta water and cook until al dente. Drain pasta thoroughly, and mix with butter and cream in sauté pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.

Remove from heat and serve immediately with additional cheese on the side.

Serves 4-6

--Parmaggano-Reggino Cheese Cookbook
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**Alfredo Sauce**

1 pint of Heavy Cream
1 stick of butter
2 Tbsp. Cream Cheese
1/2 - 3/4 cup Parmesan cheese
1 tsp. garlic powder
Pinch of nutmeg
Salt & FGBP to taste

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. Season with salt and pepper to taste.