Combine all ingredients except potatoes and Parmesan cheese in a large bowl. Blend well.
Stir in potatoes. Spoon in 9x13 pan in an even layer. Sprinkle with Parmesan cheese.
Bake uncovered 1 to 1 1/4 hours.
In a large bowl, combine lettuces, cucumber, green onions, carrots and tomato. Drizzle with dressing and gently toss to coat the leaves.
In a skillet, brown the ground beef and onions. Drain off any excess fat.
Stir in the soups, creamed corn, peas, and about a half cup of the reserved pea liquid.
Pour into the baking dish. Place tator tots on top of the meat mixture and bake for 45-50 minutes.
Add walnuts, if desired, and toss again.
In a large bowl, add in all of the vegetables. Top with dressing, mixing to coat.
Cover and refrigerate for 2 hours for the flavors to blend.
In a small bowl, combine butter, cheese, garlic, and oregano. Brush onto cut surface of bread. Sprinkle with paprika.
Broil 4 inches from heat for 2-3 minutes or until lightly toasted.
Place cauliflower in a shallow ungreased baking dish.
Combine mayonnaise and mustard; spread over cauliflower. Bake at 375° for 5 minutes.
Top with cheese and bake 5 more minutes.
In the middle of the foil, lay potatoes, bacon, onion and red pepper, if desired. Sprinkle with cracked pepper and sea salt.
Bring sides of foil up. Roll top and ends of foil tightly to form packet. Heat grill to 400°. Lay packet bacon side down on grill. Cook 45 minutes turning packet over with large spatula every 15 minutes.