Beef for a crowd

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This method of preparing a large meal breaks up the effort being put into cooking for a crowd. For this dinner I cooked two roasts the day before. I sliced them, prepared the gravy and refrigerated the meat and gravy, ready to re-heat just before the meal the next day. On the day of the dinner, I did the mashed potatoes, cooked peas and mixed the coleslaw. This served 25 people. When planning a meal like this, if you want to be on the safe side, count on 1/2 lb of beef per person…

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