Lussekatter (Swedish) INGREDIENTS: 1/4 teaspoon saffron threads 8 ounces (1 cup) milk 1 tablespoon yeast 1/2 cup sugar 4 ounces (1 stick) butter 5 cups all-purpose flour 1 teaspoon salt 1/2 cup sugar 2 large eggs, beaten 1 beaten egg white for egg wash Using a mortar and pestle, pound saffron threads to break down strands. In a small saucepan, heat milk to lukewarm. Mix yeast with 1/4 cup milk and 1 tablespoon sugar. Set aside. On low heat, melt butter in saucepan with milk. Add crushed saffron. Let cool. In large bowl, mix together flour salt and remaining sugar. Stir yeast into cooled milk mixture. Mix into dry ingredients, beating to mix well. Add beaten eggs. Knead in bowl for 5 - 7 minutes. Turn onto floured board and knead another 7 - 8 minutes. Put dough in lightly greased bowl, turn to coat all sides, cover and put in warm, draft-free place to rise for about 1 hour. When dough has risen, knead lightly to push out air and divide into small pieces (about 10 - 12). Using the hands, roll each small piece into a strip about 8 - 10 inches long. Shape each strip into an 'S' or a figure 8. Place on lightly buttered cookie sheets. Cover with clean cloth and let rise again until double in bulk, about 1 to 1 1/2 hours. Preheat oven to 375°F. When dough has risen, brush lightly with egg white. Bake in preheated 375° F oven for 15 minutes, or until lightly browned. Let cool on wire rack. Makes 10-12 buns. Recipe provided courtesy of Tracy Lopez at www.kensmen.com/catholic. Shephard's Pie (English) INGREDIENTS: Chopped Onions Hamburg Meat (one package) Steak or Steak tails (optional - cut up into little bite-size pieces) Cooked vegetables (peas, carrots or any vegetable of your liking) Mashed Potatoes (mash cooked potatoes with milk, butter, salt and pepper) Gravy (make your own gravy or canned gravy will do) Seasonings (to your liking) Cook chopped onions in a large fry pan, then add meat (do not overcook), cooked vegetables and gravy. Spread the onion/meat/vegetable mixture, along with seasonings, into a baking dish. Cover it entirely with mashed potatoes. Dot the top of the potatoes with a little butter, salt, pepper and paprika and bake at 400 degrees until the meat and gravy are bubbling and the potatoes are a nice golden brown. This Shepherd's Pie freezes well. Freeze without baking. When you are ready to use this dish, thaw and bake at 400 degrees until it is golden brown and bubbling. Thank you to Bev and Kristina Moorhouse for this recipe. This website: Copyright © 2005 Dream World Media, LLC. / Urban Mozaik Magazine. All rights reserved. This website/publication, in whole or in part, may not be reproduced without written permission from the publisher or the previous publisher of original republished materials.