MUSHROOM LOAF

*  1 can of Campbell's Cream of Mushroom Soup
*  300 g puff pastry/fila dough
*  200 g mushrooms
*  3 eggs
*  150 g grated Manchego cheese
*  3 Tbsp. butter or margarine
*  1 Tbsp. Flour
*  1/2 cup milk
*  2 Tbsp. sesame seeds
*  1 Tbsp. Thyme
*  Salt & pepper to taste

1)  Clean the mushrooms, cut into quarters.  Sprinkle them with thyme, sautee them in a bit of oil and wait a few minutes.
2)  Melt the butter in a pan, add the flour and mix well.  When it starts to brown, add the milk little by little and continue mixing.  Season with salt and pepper.
3)  Mix the flour sauce with the soup.  Beat the eggs and add them.  Then add 3/4 of the cheese and mix well.
4)  Roll the dough with a rolling pin.  Grease and flour a casserole dish and line it with the dough.  Then fill with the mushoom mixture and sprinkle the remaining cheese.  Baste the edges of the dough with a beaten egg and sprinkle the sesame seeds on top.  
5)  Bake the dish at 200 degrees C until the dough is cooked and becomes golden brown.


CORN LOAF

*  1 can of Campbell's Cream of Corn soup
*  2+1/2 cups flour
*  3 Tbsp. Baking Powder
*  1/2 tsp bicarbonate of soda
*  1 tsp powdered cinnamon
*  1/2 tsp crushed nuts
*  2 cups "pasitas"
*  50 g butter
*  1 can condensed milk
*  1/2 cup sugar
*  3 eggs
*  2 cups frozen corn or from a can

1)  Mix the flour with the baking powder and bicarbonate.
2)  Melt the soup with the butter, condensed milk, cinnamon, eggs, nuts and corn.
3)  Mix the corn mixture with the flour, the "Pasitas", and the sugar.
4)  Place the mix in a greased and floured mold.
5)  Bake in the oven at 200 degrees for 30-40 minutes and sprinkle a few more nuts on top before serving.