October 23, 2016 10:25 AM
Maureen Clancy and her student Trevor Stockman make their hearty Sausage and Tortellini Soup in the Let's Eat Kitchen, plus the recipe for a rich Apple Butter.
Sausage and Tortellini Soup
Line your slow cooker with a disposable slow cooker liner Place inside slow cooker a 4- or 5-quart slow cooker.
Garnish soup with shavings of Parmesan cheese or shredded Parmesan cheese & Fresh Basil .Makes 10 to 12 servings.
Nutrition facts: Servings Per Recipe 10, Potassium (mg) 162, sodium (mg) 717, sugar (g) 7, iron (mg) 2, pro. (g) 9, vit. A (IU) 972, calcium (mg) 91, cal. (kcal) 176, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 2, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 12, Monounsaturated fat (g) 1, Thiamin (mg) 0, Fat, total (g) 5, vit. C (mg) 8, carb. (g) 23, Niacin (mg) 1, sat. fat (g) 1, chol. (mg) 28, Riboflavin (mg) 0
Quick & Easy Apple Butter
1. Cut apples into 1-inch pieces. Bring apples, cider, and 1/2 cup sugar & extract to a rolling boil in a Dutch oven over high heat. Cover, leaving lid slightly ajar, and boil 20 minutes or until apples are tender and most of the liquid has evaporated; stir every 5 minutes.
2. Process cooked apples and cooking liquid in a blender until smooth. Return mixture to Dutch oven. Stir in cinnamon, cloves, and remaining 1 cup sugar. Bring to a boil over high heat. Reduce heat to low, and simmer, uncovered and stirring often, 15 minutes or until thickened. Cool about 45 minutes. Spoon into airtight containers, and refrigerate up to 2 months or freeze up to 6 months.
Tastes great on bagels, English Muffins, or just Buttered Toast.
Updated: October 23, 2016 10:25 AM
Created: October 21, 2016 09:19 AM
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