Roz should add these to her menu.
From: “The Laura Secord Canadian Cook Book”Prepared by the Canadian Home economics associationPublished by McClelland and Stewart Limited Toronto/MontrealISBN: O-7710-4080-6
Pimiento Chicken WingsWipe with a damp cloth:2 pounds chicken wingsIn a medium-sized paper bag combine:1 cup all-purpose flour2 teaspoons salt4 teaspoons paprika1 teaspoon chili powder1/2 teaspoon pepperShake chicken wings in bag, a few at a time, to coat thoroughly with flour.Brown in hot fat in heavy pan.Meanwhile, drain and force through a sieve:8 canned pimientosMix with:1 cup finely chopped onion2 garlic cloves, finely chopped2 cups waterDrain any excess fat from pan.Pour pimiento mixture over browned chicken.Cover pan. Simmer for 45 minutes to 1 hour, or until chicken is tender.Add more water if necessary.Remove wings to hot serving dish and keep warm.Blend to make a smooth paste:1/4 cup all-purpose flourwater Stir into liquid. Boil, stirring constantly, until thick and smooth.Pour over chicken.Makes 6 to 8 servings.