- 1 pound ground beef
- 1 teaspoon AC'cent
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons unsulphured molasses
- 2 tablespoons prepared mustard
- 2 tablespoons vinegar
Sprinkle beef with Ac'cent, salt and pepper. Form mixture
into 4 patties. Grill to desired degree of donenes8. Combine
remaining ingredients. Two minutes before end of cooking time,
brush hamburgers with sauce.
Yield: 4 servings.
Southern Grilled Chicken
- 2 broiler-fry"chickens, halved
- 2/3 cup salad oil
- 1/3 cup vinegar
- 2 teaspoons AC'cent
- 2 teaspoons salt
- 1 tablespoon paprika
- 1/2 teaspoon poultry seasoning
Place chi~ken, skin side up, on grate set 3 to 6 inches from heat.
Beat together salad oil and vinegar; brush chicken with mixture. Cook
until tender, turning and basting frequently, 45 minutes to 1 hour, 15
minutes, depending on weight of chicken n and distance from heat. To test
for doneness, leg should twist easily out of thigh joint and pieces should
be fork tender. Five minutes before chicken is done, sprinkle on Doth
sides with Accent , salt, paprika and poultry seasoning.'
Yield: 4 servings,
Barbequed Spare Ribs
- 5 to,6 pounds (2 racks) spareribs,
- cut into serving pieces
- 2 teaspoons Ac'cent
- 1 1/2 teaspoons salt
- 1 lemon, thinly sliced
- 1/4 cup unsulphured molasses
- 1/4 cup prepared mustard
- 1/4 cup vinegar
- 1 teaspoon chili powder
- 1 tablespoon celery seed
- 2 tablespoons Worcestershire sauce
- 1/2 cup catchup
Place spareribs, meaty side up, on shallow foil lined baking pan.
Sprinkle with Ac'cent and salt. Top with lemon slices. Bake in a
moderate oven (3S0°F.) 1 hour. Remove from oven; pour of:' fat.
Refrigerate. When ready to brill, combine remaining ingredients. Place
spareribs or. grill 6 to 8 inches from heat; brush with sauce. Cook 30
minutes, brushing frequently with sauce.
Yield: 4 to 6 servings.