Text 5622, 95 rader
Skriven 2011-01-08 05:42:00 av Dave Drum (49298.cooking)
   Kommentar till text 5605 av JIM WELLER (1:123/140)
Ärende: Bridges
===============
-=> JIM WELLER wrote to DAVE DRUM <=-

 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.

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

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

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

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

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

How about if we count the rivers that drain to Lake Itasca and the rivers that
feed the lakes that feed the rivers that drain into Lake Itasca and thence to
the Mississippi ... and toss in the Illinois and Ohio rivers, too, which are
major tributaries (and navigable for nearly all their lengths). If we count the
Missouri - which is actually longer than the Mississippi as part of the system
(as you have done).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spoon River Rolled Cookies
 Categories: Desserts, Cookies, Snacks, Fruits, Nuts
      Yield: 36 servings
 
    1/2 c  Vegetable shortening
  1 1/4 c  Sugar
      2 lg Eggs
      1 ts Vanilla
      1 ts Lemon extract;
      3 c  All-purpose flour
      1 ts Nutmeg; (opt)
      1 ts Baking powder
      1 ts Baking soda
    1/4 ts Salt
      1 c  Sour cream
           Chopped nuts; opt
           Raisins; opt
 
  Cream shortening and sugar together at medium speed
  until well blended. Add eggs and flavorings, and beat
  at medium speed until creamy, scraping down the bowl
  before and after adding eggs and flavorings. Stir
  flour, nutmeg if desired, baking powder, baking soda
  and salt together to blend well; add, along with sour
  cream to creamy.

  Cover and refrigerate from 3 hours to overnight.

  Return dough to room temperature. Roll out on a
  lightly floured board to 1/4" thick. Cut with a
  2 1/2" round cutter or an equivalent.

  Place dough on cookie sheets that have been sprayed
  with pan spray or lined w/aluminum foil. Bake at
  350øF/175øC for 8 to 10 minutes, or until cookies
  are lightly browned.

  Remove them to a wire rack and cool to room
  temperature.
  
  Brought to you and yours via Nancy O'Brion and her
  Meal-Master
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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