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.
In a large skillet, sauté garlic in butter until lightly browned, about 1 minute.
Add beans, salt and pepper; heat through.
Reduce heat to medium-low; cover loosely and boil gently 15-20 minutes or until potatoes break apart easily when pierced with a fork. Drain well.
Mash potatoes and garlic until no lumps remain. Add salt, pepper, milk and sour cream. Continue mashing until potatoes are smooth.
Bake 350° about 10-12 minutes depending on your oven.
Take out of the oven when they just start browning. Do not bake too long!
NOTE: Don't substitute...Use white Crisco. Use Old Fashioned Oatmeal. Don't forget to add the 1/4 cup water and don't chop the nuts too much!
Brown the meat; drain. Season with garlic salt and seasoned salt. Add the cream of mushroom soup to the beef.
In a casserole dish layer the meat mixture on bottom and then add half of the cheese, then the corn. Spread the mashed potatoes on top and sprinkle with remaining cheese.
Bake about 20 minutes or when cheese is fully melted.
Let cool and serve.
Then make the dressing; pour over the salad mixture and stir. Best if you let sit after putting on the salad.
Mix eggs and milk into dry mixture, beat well.
Stir in melted butter.
Pour ingredients into a greased 7x11" pan. Bake at 425° for 20 minutes.
Place drained pasta back in saucepan. Add butter, milk, cheese, salt, mustard and pepper. Stir until mixed.
Cook over low heat for 5 minutes, stirring occasionally until cheese is melted.
Place on oven rack. Bake the potatoes for 1 hour or until tender; cool.
When potatoes cool enough to touch, cut lengthwise in half. Scoop out inside of potatoes and put in bowl. Set potato skins aside.
Increase oven to 400°. Mash potatoes in bowl, add milk, butter, salt, pepper and cheese. Put mashed potatoes back into potato skins. Put on cookie sheet and bake another 20 minutes.