Red Sangria
2 bottles Cabernet Sauvignon
1 c. orange juice
1 c. pineapple juice
1/2 c. Grand Marnier (or Triple Sec or any other orange liqueur)
2 c. Sprite
Sliced oranges, limes, strawberries, apples seedless grapes

Chill all liquid ingredients in advance. Mix first 4 ingredients together. Add sliced fruits. Let sit (refrigerated) for at least 2 hours for the fruit to absorb the alcohol. Add Sprite to the liquid mix and pour into a pitcher. Serve.

White Sangria
2 bottles Sauvingnon Blanc or any somewhat dry white wine – not Chardonnay
1/2 c. pineapple juice
1/2 c. sugar
1/2 can frozen lemonade that has been thawed
4 oz. Triple Sec
1 bottle club soda
Sliced peaches, apples grapes

Mix all ingredients together (except club soda). Add fruit. Chill overnight if possible. Add chilled club soda. Serve over ice.

Angus Barn Chocolate Chess Pie

1 pie crust (9 inch) — unbaked
1 stick butter
2 squares semi-sweet chocolate
1 cup sugar
2 eggs
1 tsp vanilla
Dash of salt

Melt butter and chocolate over boiling water. Mix sugar, eggs, salt and vanilla; add to chocolate mixture. Pour into pie shell and bake at 350 deg. for about 35 minutes.

Chocolate Eclair Cake

2 cups milk
2 boxes French Vanilla pudding
1 box graham crackers
1 12-oz container of Cool Whip
1 can chocolate icing.

Mix pudding with milk. Fold in Cool Whip. Line 9×13 pan with crackers. Layer pudding, then crackers, until out of pudding. Put icing in microwave for 30-45s to slightly melt. Spread icing on crackers. Cover and chill for several hours.

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