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Yellowish-flowered European herbaceous plant (Eruca vesicaria sativa), of the mustard family, cultivated for its foliage, which is used especially in salads. in the salad. What parent hasn't despaired of planning dinner that's interesting for the adults and the kids? One simple approach is to start with universally acceptable components--chicken, potatoes, and ice cream, for instance--then make small adjustments to please different tastes. Just add a green salad to our lively meat-and-potatoes combo--who says you can't please 'em all?
Sesame Drumsticks with Crusty Oven Hash PREP AND COOK TIME: About 1 hour NOTES: Serve the hot potatoes with sour cream and chopped chives. MAKES: 4 servings 6 cups diced (1/2 in.) peeled thin-skinned potatoes (about 2 1/2 lb. total) 1 onion (about 8 oz.), peeled and chopped 1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary 5 tablespoons plus 2 teaspoons olive oil About 1/2 teaspoon salt About 1/2 teaspoon pepper 2 to 3 tablespoons soy sauce About 1/2 cup toasted sesame seeds 8 chicken drumsticks (equal size, about 2 lb. total), rinsed and patted dry 1 1/2 cups purchased seasoned croutons 1. In a 12- by 17-inch rimmed pan, mix potatoes, onion, rosemary, 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Spread into a single layer. Bake on upper rack in a 425[degrees] regular or convection oven for 10 minutes. 2. Meanwhile, oil a 10- by 15-inch rimmed pan. In a bowl, mix 2 tablespoons soy sauce and 2 teaspoons oil. Put sesame seeds on a plate. Roll drumsticks in soy mixture (add more soy if needed), then in sesame seeds to coat. Lay drumsticks well apart in pan. When potato mixture has baked 10 minutes, place chicken on lower rack in oven and bake until well browned (180[degrees] in center of thickest part), 30 to 35 minutes. 3. When potatoes begin to brown at pan edges, about 10 minutes after adding chicken, turn with a spatula, moving unbrowned ones to edges; spread level. Bake until potatoes are tender when pierced, 15 to 18 minutes longer. 4. While potatoes cook, put croutons into a heavy zip-lock plastic bag and coarsely crush; mix with remaining 2 tablespoons olive oil. When potatoes are done, mix in crushed croutons and bake until browned, 5 to 8 minutes. 5. Arrange chicken on a platter with hash. Add more salt and pepper to taste. Per serving: 802 cal., 48% (387 cal.) from fat; 40 g protein; 43 g fat (7.9 g sat.); 64 g carbo (8.6 g fiber); 1,106 mg sodium; 97 mg chol. Flexible Fruit Foster PREP AND COOK TIME: About 15 minutes MAKES: 4 servings 1/4 cup (1/8 lb.) butter 1/4 cup firmly packed brown sugar 1/8 teaspoon ground cinnamon 1 tablespoon orange juice 3 to 4 firm-ripe bananas (about 1 1/2 lb. total), peeled and cut into 1-inch-thick slices, or 1 1/2 pounds firm-ripe peaches, peeled, pitted, and sliced 1 pint vanilla ice cream About 2 tablespoons banana- or orange-flavored liqueur About 2 tablespoons dark rum 1. In a 10- to 12-inch frying pan over high heat, stir butter and brown sugar until bubbling vigorously. Add cinnamon, orange juice, and fruit; turn fruit often with a spatula until sauce is boiling again and fruit is hot, 1 to 3 minutes. 2. Scoop ice cream equally into four bowls. For the children, spoon fruit and sauce over ice cream. Then, for the adults, pour banana liqueur and rum over fruit in pan and ignite with a match (keep away from vents or flammable materials); shake pan until flame dies. Spoon fruit and sauce over ice cream. Per serving with liquors: 431 cal., 42% (180 cal.) from fat; 3.6 g protein; 20 g fat (12 g sat.); 58 g carbo (1.8 g fiber); 181 mg sodium; 61 mg chol.