{"id":12246,"date":"2017-01-24T17:09:18","date_gmt":"2017-01-24T17:09:18","guid":{"rendered":"http:\/\/www.rocksushi.org\/rocksushi\/?p=12246"},"modified":"2017-01-24T17:09:18","modified_gmt":"2017-01-24T17:09:18","slug":"st-paddy","status":"publish","type":"post","link":"https:\/\/rocksushi.org\/rocksushi\/st-paddy\/","title":{"rendered":"<a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=202\">  St Paddy<\/a>"},"content":{"rendered":"<p><a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=202\"><br \/>\nSt Paddy<br \/>\n202<br \/>\nIngredients<\/p>\n<p>2 medium potatoes<br \/>\n2 small parsnips<br \/>\n3\/4 pound lean ground beef<br \/>\n1 medium onion, chopped<br \/>\n2 cups finely shredded cabbage<br \/>\n1 can (14-1\/2 ounces) reduced-sodium chicken or beef broth<br \/>\n1\/2 cup frozen peas<br \/>\n3\/4 teaspoon salt, divided<br \/>\n1\/2 teaspoon pepper, divided<br \/>\n1\/4 cup milk<br \/>\n1 tablespoon butter<br \/>\n1 tablespoon chopped parsley<br \/>\n2 medium carrots, halved and sliced<br \/>\n1 teaspoon dried thyme<br \/>\n1 teaspoon Worcestershire sauce<br \/>\n1 tablespoon all-purpose flour<br \/>\n1\/4 cup tomato paste<br \/>\nPeel potatoes and parsnips and cut into large pieces; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cabbage, parsley,carrots, thyme and Worcestershire sauce. In a small bowl, combine the flour, tomato paste and broth until smooth. Gradually stir into meat mixture. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in the peas, 1\/4 teaspoon salt and 1\/4 teaspoon pepper. Drain potatoes and parsnips; mash with milk, butter and the remaining salt and pepper. Serve with meat mixture. Yield: 4 servings.Enjoy! <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>St Paddy 202 Ingredients 2 medium potatoes 2 small parsnips 3\/4 pound lean ground beef 1 medium onion, chopped 2 cups finely shredded cabbage 1<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12246"}],"collection":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/comments?post=12246"}],"version-history":[{"count":0,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12246\/revisions"}],"wp:attachment":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/media?parent=12246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/categories?post=12246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/tags?post=12246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}