Randall Rensch, Copywriter, Portfolio (humorous newsletter content social club)

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A humorous recipe, just for fun.

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Swiss Ski Club of NY
Media: Newsletter

For decades, I promoted the fun lifestyle of an international ski club. Part Lifestyle, part Hospitality, part Sports, mostly fun. Sometimes the club's style was even a little loony.

(I hasten to add that since this was written, off-season culinary options in Mad River Valley have greatly improved.)

I DUNNO, WHADAYOU WANNA HAVE? There comes a time in every year when attendance gets a bit sparse. Like the weekend late last April which two of our number extended into a three day-er, searching for, remains of the mighty snowflake. Skiing wasn't bad. (Of course, last year, it was easy to have seen worse.) The main problem was what to eat Sunday night after everyone else had left. The club, you see, is careful not to leave food about over the summer. The only leftovers were mornings sausages, some rice, and what-have-you. The local pizza palace being rather dull, the local bistros being rather closed, and our friends being rather hungry, they invented a recipe. In case our groundhog friend Punxatawny Phil is right this year and spring is just around the corner, you may want to keep it handy. (lt will not be included in the eventually-to-be-published SSC Personal Cookbook.) On the other hand, you may prefer to dine on Punxatawny Phil. CHlCAGOGESCHNAZELTES serves two
	2 cups	leftover breakfast sausage links, diced
	6 cups	leftover rice, with or without peas
	dash	Bloody Mary mix
	1 tsp	ketchup
	1/2 cup	sour cream and chives bar dip
	1/2 cup	plain yogurt
	2 tbsp	sweet Vermouth
	1/4 cup	Marsala wine
	1 oz	butter
	1	onion, chopped
	no blueberries
	2 slices	Swiss cheese, grated
	1 policy	Blue Cross/Blue Shield
	1/2 cup	skim milk
	Put all ingredients except rice into frying pan more or less at the same time. (You could slowly heat milk ingredients separately to avoid curdling, but it hardly seems worth it.) Bring almost to boil, stir while drinking heavily. This reduces mixture and desensitizes the palate. Serve over rice, next to half a pork chop. Best prepared late March, served by June. Or phone (802) 555-5555 and ask if they deliver. -- Sal Manella and Bo "Chew" Lisum
[Unfortunately, the club has switched to a better brand of breakfast sausage, which eliminates leftovers so you won't have a chance this year to prepare this culinary treat. We've tried it and wholeheartedly don't recommend it. -- The Editors]

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