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It is hard to believe Labor Day weekend is almost here. It is the “official” end of summer, although with some schools now starting in mid-August, in ways, summer seems over already.
This summer, like most, has certainly flown by. It has been nice to get more moisture and more normal temperatures. However I had almost forgotten what it was like to have storm warnings. The moisture certainly has greened things up.
However it’s not too late to plan a fun-filled family outing. Even though there is a lot of great weather ahead, this is the last three-day weekend for quite awhile, so get out and enjoy our beautiful countryside.
This week’s recipe is yet another easy and tasty way to serve one of our favorite meats: chicken.
Baked Chicken in Mushroom Sauce
1 chicken, cut up
Salt and pepper
1 can cream of mushroom soup
1 cup grated Cheddar cheese
1 teaspoon whole sage, crushed
4 green onions, sliced (use both green and white part)
Arrange the chicken, skin side up, in greased 9 x 13-inch baking dish. Sprinkle with salt and pepper as desired.
Combine the remaining ingredients and pour over chicken. Bake at 375 F. for 1 hour or until tender. Baste occasionally. Makes 4 servings.
