This is the curry recipe John and Norda gave me - it satisfies my need for precise measurements - and delicious curry!

H. Roland Emmett Family Curry Recipe
(As served at 395 East 600 North, Logan, Utah)

Ingredients (depending on how much you want to make):

2
4
6
8 pounds extra lean ground beef (less than 7% fat)

2
4
6
8 cups diced celery (approx 2 small bunches for 8 lbs.)

4
8
12
16 cups diced onions (12-14 large for 8 pounds)

1/2
1
1 1/2
2 cups mushrooms (stems and pieces - 2 13 oz. cans for 8 pounds)

1/2
1
1 1/2
2 cups water chestnuts (optional - slice to desired size)

1/2
1
1 1/2
2 cups bamboo shoots (optional)

2
4
6
8 Tbsp. curry powder
(one bottle of Spice Island Curry Powder or 1/2 cup is about right for 8 pounds

2
4
6
8 Tbsp. A-1 sauce (1/2 cup for 8 pounds)

2
4
6
8 Tbsp. Worchestershire sauce (1/2 cup for 8 pounds)

4
8
12
16 Tbsp. catsup (1 cup for 8 pounds)

1/2
1
1 1/2
2 Oz. lemon juice

1/4
1/2
3/4
1 Tbsp. salt (if desired - or salt to taste)

Brown meat, onions and celery. Transfer to large stock pot. Add all canned items, including liquid. Add remaining ingredients. Simmer covered until vegetables are cooked (about 3 hours) or cook in pressure cooker at 10 pounds pressure for 10 minutes. Serve over rice - type and texture of your choosing.

This recipe is a work in progress but we are enjoying this version!

Oven Baked Barbequed Spare Ribs

3 lbs. pork spare ribs

Barbeque Sauce:

1/2 onion, chopped
1 tsp. chopped garlic
2 Tbs. balsamic vinegar
3 8 oz. cans tomato sauce
1 6 oz. can tomato paste
1 cup water
1/2 cup brown sugar
1/4 cup catsup
2 Tbs. honey mustard
1 tsp. paprika
1 tsp. salt
1/8 tsp. red pepper flakes
1/4 tsp. cinnamon
1/4 tsp. Bon Appetit seasoning

Saute onions and garlic in small amount of olive oil. Add remaining ingredients and heat thoroughly.

Heat oven to 275 degrees. Place spare ribs in large roasting pan. Season with salt and pepper to taste. Pour barbeque sauce over spare ribs and cover pan with foil. Place in oven and cook covered for 3 hours.

Marinated Flank Steak

1 flank steak - 1 lb. approx. 1/2 inch thick

Marinade:
2 cloves garlic finely chopped
1/4 cup tomato juice
1/4 cup soy sauce
3 tbsp. vegetable oil
2 tbsp. brown sugar
1/2 tsp. pepper

Place flank steak in gallon size ziploc bag. Combine ingredients of marinade and pour over flank steak. Marinate overnight (or as much time as you have!). Remove steak from marinade and barbeque over low heat. While steak is cooking place marinade in sauce pan and heat to a boil until slightly thickened. Remove from heat. Slice steak in thin diagonal strips and place on platter. Pour marinade over steak or serve extra in a small pitcher.

(This also works well for fajitas. Squeeze fresh lime juice over meat before serving.)

Alaskan Salmon Seasoning

5 1/3 cups salt
1 1/3 cups sugar
3/4 cup chili powder
3/4 cup black pepper
1/4 tsp. all spice
1/2 tsp. garlic powder
1 tsp. cloves
1 tsp. nutmeg
1 1/2 tsp. curry powder
1 1/2 tsp. paprika

Mix all ingredients together (be prepared to share - this makes alot!).

To use: Wash and pat dry a salmon filet of any size. Lay on large piece of heavy duty aluminium foil and sprinkle filet lightly with seasoning. Cover with another piece of aluminium foil and seal all sides. Cook on barbeque over low heat, or in 350 degree oven, for approximately 15 minutes.