Text 5605, 77 rader
Skriven 2011-01-07 20:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Bridges
===============
-=> Quoting Dave Drum to Jim Weller <=-

 JW> The Mackenzie River is bigger than the Mississippi.

 DD> Huh??? Length? I don't think so.

 DD> The Mississippi River is the largest
 DD> river system in North America.

Depends on how you measure it. The Mississippi does have a larger drainage
basin (1.24M sq miles vs 695K sq miles)

Volume? Mississippi wins again 450K vs 342K cu ft/second.

 DD> About 2,320 miles (3,730 km) long.

But the Mackenzie is longer from source to mouth. It is only named
the Mackenzie from its outlet at Great Slave Lake. Numerous rivers
run into that lake, the longest of which is the Finlay-Peace system.
The source of the Finlay is 2635 miles from the mouth of the
Mackenzie making the Finlay-Peace-Mackenzie longer than either the
Mississippi River or the Missouri-Mississippi system.

So although it may not be the biggest river, I still maintain that
it is the longest.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Elegant Mushroom Soup
 Categories: Soups, Chicken, Mushrooms
      Yield: 4 Servings
 
    3/4 c  Chopped green onions
      2 c  Sliced fresh mushrooms
      3 tb Butter, melted
      2 tb All-purpose flour
      2 c  Milk
      1 c  Water
      2 ts Chicken bouillon granules
 
  Saute green onions and mushrooms in butter in a Dutch oven until
  onions are tender. Stir in flour; gradually add milk and water to
  mushroom mixture, stirring well. Add bouillon granules, and cook over
  low heat 10 minutes or just until thoroughly heated, stirring
  frequently.
  
  Yield: 4 cups.
  
  Microwave Directions: Combine green onions, mushrooms, and butter in a
  2-quart casserole. Cover with heavy duty plastic wrap, and microwave
  at HIGH for 4 to 6 minutes or until onions are tender. Stir in flour;
  gradually add milk and water to mushroom mixture, stirring well. Add
  bouillon granules. Microwave at HIGH for 5 to 6 minutes or until
  thoroughly heated, stirring well after 3 minutes.
  
  Recipe by: The Southern Living Cookbook
  
  From: Gail Shermeyer

  I'd use 1 cup milk or light cream, 2 cups real chicken stock
  myself -JW.
 
MMMMM
 



Cheers

YK Jim


... It is a grotesque concoction.

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