{"id":3186,"date":"2009-03-19T21:16:47","date_gmt":"2009-03-20T01:16:47","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=3186"},"modified":"2009-03-19T21:29:02","modified_gmt":"2009-03-20T01:29:02","slug":"meatball-fricassee%e3%83%87%e3%83%b3%e3%83%9e%e3%83%bc%e3%82%af%e9%a2%a8%e3%83%95%e3%83%aa%e3%82%ab%e3%83%83%e3%82%bb","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=3186&lang=en","title":{"rendered":"Meatball Fricassee
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\"img_3547\"<\/p>\n

Meatball Fricassee<\/strong>
\nDinner, March 14, 2009<\/em><\/p>\n

Meatballs in white sauce made with butter, flour, milk, white wine and cheese. Serve it with diced green pepper and paprika. My mom used to make the best meatball fricassee (We called this “Denmark Fricassee” for some reason. I still don’t know why). It’s still a great comfort food for me. <\/p>\n

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————<\/p>\n

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Meatball Fricassee Dinner, March 14, 2009 Meatballs in white sauce made with butter, flour, milk, white wine and cheese. Serve it with diced green pepper and paprika. My mom used to make the best meatball fricassee (We called this “Denmark Fricassee” for some reason. I still don’t know why). It’s still a great comfort food […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3186","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/3186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3186"}],"version-history":[{"count":33,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/3186\/revisions"}],"predecessor-version":[{"id":3273,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/3186\/revisions\/3273"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}