Glad I could help. I remembered your thread, and a good hint is never bother with the internal search function but rather go straight to google. I found this with a search on... +gardenweb +vacuumfreak +coconut +curry I always say gardenweb and then narrow it down from there, using the plus sign in front of every word that I know for a fact should be within the results. I think that helps limit the results. In this particular case I added "curry" after the first three led me to coconut cakes or pies or something. This method isn't 100% either, so last resort I post, as you did, and someone always manages to locate what you're talking about!

When I was a kid, just out of the house, one of my "go to" meals for entertaining was Cornish Game Hens or Chicken, stuffed with Rice A Roni long grain & wild rice pilaf. Nowadays, I make my own pilaf, and it is still a good dish for when you want something that looks more impressive than it is difficult. I've never worried about the stuffing/juice thing John, and so far I haven't poisoned anybody. Of course I've always rinsed the bird both in and out, thoroughly. I think with fowl, it isn't often the bird itself that makes people ill, even if it is undercooked. Most often, food poisoning traced to poultry comes of people not following basic, healthy practices when dealing with it prior to cooking. You know, cutting it up on a board which is not properly cleaned before using it again for salad veggies or the like. Bacteria has to have time to multiply, and a medium conducive to growth. A bit of raw chicken juice on some cabbage, tossed in dressing and left to sit...urk. Now, if your chicken juices aren't quite hot enough, and get into the stuffing, and you let the leftovers sit on the counter while you have dessert and chat after dinner, and then you don't heat the leftovers thoroughly... :0

No reason that you couldn't use both breasts & thighs...or even a whole cut-up chicken, for that matter. Didn't specify but I used bone-in thighs & drumsticks. Cooking time is more than adequate for whatever chicken parts you want to use. DSI wandered in later yesterday evening, on the hunt for a meal. His mantra, when he likes something new that I've prepared, is 'Don't lose this recipe.' Last night, it was, 'Don't lose this recipe!' and 'This rice is amazing!' I agree with his estimate & apparently my rice lover, DSII agreed because the pot (left out for him for when he gets home from work) didn't have a bit of rice left in it this morning...only a lone piece of chicken. Anyway, I'm going to try just the rice as a side dish. It ought to be very good on its own if made with a really rich chicken broth. I'm working on a concentrated broth, using broth to make more broth, so this would be a perfect 'special' use for it, esp. since we're a ways out from chkn dumpling/ chkn noodle season.

It's called Avgolemono. Our summer neighbors are Greek. My husband loves it when she brings us some of this soup. I'm not so fond of it. Here is a link that might be useful: Here's an easy recipe