Fall House Spice Blend
A recipe from Georgia Department of Education School Nutrition
This spice blend is essential for autumn recipes. It is perfect for vegetables such as butternut squash, sweet potatoes, and brussels sprouts. Additionally, it is excellent when used in stuffing, sprinkled over dinner rolls, or stirred into gravy.
Ingredients:
- 8 cup House Spice Blend
- 1 cup Sage, dried
- 1 cup Rosemary, dried
- 1/2 cup Spice, cinnamon, ground
Steps:
- Combine all ingredients and mix well.
- Store, labeled and dated, in an airtight container. Before using, stir or shake (spices may settle during storage).
Recipe Details
HACCP Category:
Process #1 (No Cook)
Yield:
10 1/2 cups
Portion Size:
1 teaspoon
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 6 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 1 | mg |
Tips:
- Make this house blend in large-bulk batches a few times a year. Store, labeled and dated, in dry storage. Maximum shelf life to maintain quality is 1 year.
Additional Recipe Photographs
