Melt butter in microwave and add the minced garlic.
Using a basting brush coat both sides of the bread with the butter/garlic mixture and then lightly salt both sides.
Broil in oven, toaster oven or grill it. Watch closely and flip when browned.
For dressing, mix all ingredients well in a blender. Pour over salad.
NOTE: Only dress the greens you will be using and refrigerate the remaining dressing for later use. This will keep the lettuce from wilting.
In bowl, combine butter, spices, and cheese. Spread mixture on each half of French bread. Wrap halves in foil. Bake 30 minutes.
Cut into wide slices.
Combine sugar and water in microwave-safe bowl. Finely chop remaining mint leaves and add to sugar water. Zest the orange, one of the limes and one of the lemons. Add zest to mint and sugar water mixture. Microwave 2-3 minutes or until sugar dissolves.
Slice 1 orange, lemons and limes in half. Reserve 1 orange, 1 lemon half and 1 lime half.
Juice reserved lemon and limes halves and orange. Add juices to pitcher or punch bowl.
Pour mint/sugar water mixture through strainer into pitcher or punch bowl, discarding the chopped mint. Carefully add soda to avoid overflow.
Place sliced fruit into pitcher or punch bowl. Stir well, serve over ice.
NOTE: For an adult version, add citrus rum.
Combine all ingredients simmer over low heat, stirring frequently. The longer it simmers, the better.
To searve, place 1/2 cup meat onto the bottom of a plain hamburger bun or Kaiser roll. Replace bun tops and heat in the microwave for 10-15 seconds to warm the bun, if desired. Serve with a spoon. Offer dill pickles as a garnish.
Cut and scrape corn from cob. Discard cobs.
Place all ingredients in an 8x8 casserole dish and stir to combine.
Bake for 35-40 minutes.