Hometown Recipes and Not-Quite-Hometown Fireworks

It's the last day to shop before the big barbecue tomorrow, and high time you figured out where to watch fireworks this year.

I reached out to some Patch readers to ask them what they're cooking up for the Fourth of July, and where's the best place in town to watch the sky light up. 

On the latter question, the overwhelming answer was "nowhere." I suspect the will be happy with that answer, since they usually get a huge jump in calls for service on the Fourth, according to police spokesperson Lt. Jeff Tudor.

In case you weren't aware, fireworks are ILLEGAL in San Leandro. You'll have to go to , or  to buy them and set 'em off. 

If you just want to watch, I'm told San Ramon has a good show. 

Below are a few Fourth of July recipes from Patch readers. Feel free to add your own in the comments section.

Huli Huli Chicken (Mike Santos)

Note: Huli means turn, as in you have to constantly turn the chicken

This is a marinade recipe, so don’t be fussy about measuring. Jus’ do ‘em to taste.

The recipe is enough for about three chickens, split in half. You can use chicken pieces if that’s what you have. Marinate your chicken for at least a half-hour.

1/3 cup ketchup                             
1/3 cup soy sauce                            
1/4 cup brown sugar                              
1/4 cup honey
1/4 cup sherry
1-2 Tbsp. sesame oil
1-2-more pieces ginger root, crushed
3 cloves garlic, crushed
Worchestershire sauce to taste
Sriracha or Asian chili paste (or red pepper flakes) to taste
Squeeze a lemon in if you've got one

Brush the chicken with the remaining marinade while cooking over a grill. And don't forget to huli the chicken.

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Dump Cake (Nancy Cutter, sent in by daughter-in-law Pauline Cutter)

In a 13 x 9 inch pan, dump and evenly spread:

1  20 oz can cherry pie filling

1  20 oz can crushed pineapples, lightly mix the fruits.

1  yellow cake mix ( sprinkle around breaking up clumps but do not mix in, should be dry)

1 cube melted butter

2 cups sweetened coconut flakes

½ cup chopped pecans (do not chop too fine)

Bake for 35 minutes at 350 degrees. This will be more the consistency of a pudding so will need to be served on a plate or in a bowl.

Happy Fourth of July!