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.