Rumour has it that Abruzzo has not renewed the contract of WAB for unspeciefied reasons. Some sources close to the Apprentice have stated they just could not afford is abnormaly Large Pizza Tab at the A-BAR. It has been said that he is known to take atleast one full pizza home for next days dinner. No further details at this time.
Sensei, Lately an undisclosed player in the leagueTHE COMMISH has been complaining of Catanzaro going out and stealing players and trying to pick up everybody. But his team is the team that is making the most moves in the offseason. I heard alot of the boys from Club Med (Inter) are making there way to the comfy Calabria confines now that Joe Marello has taken over.
Zaurrini, Alot oF people are happy that your back snagging free totellini alla paaaaaaaaaaaaaannnnnnnnaa @ the A-BAR, except the few that are labelling you a traitor.
Jimmy H. , See you at Training Camp!
All the rest of you ItaL bums that will be joining the ranks of ttp soon, VAFUNCULO.
Good for Catanzaro...
They realize that just because they won it all last year, does not mean they can win it again with the team they had.
Great managment in going out and trying to improve his team.....must be the Professor|!
Calabs is doing the same...1st in league play...but realize the need to take another step in winning...they go out and hire a new coach.
Two teams trying to make a difference...
Hey, last season's results don't count for squat. Just ask Larry Robinson. You've gotta change with the times - I think everybody knew that Calabria's fairytale run of last season was a fluke. The off-season saw the clock strike midnight for the I-Tie Cinderella. Out with the old.....
The poaching season has hit Veneto in a major way. Off the top of my head, I can figure at least 4-7 of our players from last season who (rumoured, of course. This is the Italian League.) have jumped ship to Calabria and Treviso respectively.
My big off-season coup is to get Fil into Veneto colors. Can you imagine spending an entire year playing under coach Zambrano? Surely you can't pass up such an opportunity.
Great run last year and yes they are trying to get better but who will they bring in to replace the likes of Zaurrini,Roberts,Coppertone and also heard rumblings of their goalie jumping ship,any truth to this?
No problemo, Welcome back to the most educating thread on ttp. Tell Danny Pesc. to make sure he remembers to pick up his underwear this year, and if you run into the CHUNGER....nevermind, I will deal with him myself!!!
Also, I would like to thank REGS ( Abruzzo forever) for his constant support of all Italian League activities and for his dedication to helping computer illiterate , wifebeater wearing, pasta eating, Italians get registered on TTP
Scilaci, I have heard alot from the frilui camp through out the year on who they are gonna get but not alot of names where thrown around. Since you have some insight, please step up to the plate.........
This layered casserole is sure to become one of your family's favorites. Ground turkey or chicken can be substituted for the ground beef. Serve with steamed broccoli and Nestle Toll House Chocolate Chip Cookies with ice cream for dessert.
Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 55 mins
1 (9-oz.) package STOUFFER'S® frozen Creamed Spinach, defrosted according to package directions
1 (8-oz.) package cream cheese, softened
5 cups cooked penne pasta
1 (16-oz) jar ORTEGA® Salsa Prima Homestyle Mild
1 pound ground beef, cooked, drained and crumbled
1 (14.5-oz.) can tomato sauce
1 tablespoon chili powder
1 cup shredded cheddar or Monterey Jack cheese
PREHEAT oven to 400° F.
COMBINE creamed spinach and cream cheese in medium bowl. Combine pasta, salsa, beef, tomato sauce and chili powder in large bowl. Spoon ½ of pasta mixture into 13x9-inch baking pan; top with spinach mixture. Top with remaining pasta; cover.
BAKE for 30 minutes; uncover. Sprinkle with cheese; bake for additional 5 minutes.
Servings: 8 So SC's Mama isn't Italian, but I stole this from Stoffer's