Two good recipes to feed a crowd of 20 people are shredded BBQ beef and creamed potato casserole. These recipes are simple, and the dishes work well together to make a complete meal.
To make shredded BBQ beef, cut a 4-pound roast in half, and place in a slow cooker. Top the beef with 1 large sliced onion, 1 cup of ketchup, 1/4 cup lemon juice, 3 tablespoons Worcestershire sauce, 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1 teaspoon salt and 1/4 teaspoon pepper. For an optional smoky flavor, add 1/2 teaspoon Liquid Smoke. Cover the mixture, and heat on low for eight to nine hours. Shred the beef, and serve on kaiser rolls.
For the creamed potato casserole, boil 10 pounds of potatoes for 15 to 20 minutes, then drain and rinse the potatoes with cold water. Peel and cut the potatoes when cool. Next, melt 2/3 cup of butter, and slowly stir in 2/3 cup of flour. Boil the mixture for about 2 minutes or until thick. Mix 1 cup of the butter and flour mixture with 8 beaten egg yolks, then return that mixture to the original pan. Add 1 1/2 cups minced fresh parsley, 3 teaspoons salt, 3/4 teaspoon pepper and 1/4 teaspoon cayenne pepper into the cream mixture. Layer the cream mixture and potatoes in a couple of 3-quart casserole dishes. Top with a mixture of 3 tablespoons melted butter and 1 cup seasoned breadcrumbs, and bake at 375 F for 45 minutes.