Suisun City Patch Picks: 4th of July Recipes

Each week, Patch will run a weekly feature called Suisun City Patch Picks, highlighting editor and reader picks of great local businesses, destinations, services, organizations, ways to spend a day off and more.

You'll find useful lists to help you, your family, friends and significant others find the best places for everything from Sunday brunch to New Year's Eve celebrations, pumpkin patches, date night destinations, florists, girlfriend nights out, kids party places, parks and more. Here's today's list:

7-Layer Dip, contributed by Andrea Johnson

2 small cans of refried beans (any kind)
1 container of guacamole
1 large container of sour cream
1 packet of taco seasoning
2 cups of shredded cheddar cheese
1 small can sliced olives ( black)
1 tomato diced ( get seeds out) so not watery
1 bunch of green onions ( only uses green part) chopped

In a 13 x 9 inch pan layer bottom with refried beans (straight from can). Second layer guacamole. Third layer mix taco seasoning with sour cream then layer. Put in fridge best over night, but if pinched for time wait at least an hour. Right before serving add next layer of cheddar cheese then top with black olives, diced tomatoes and green onions. Serve with your choice of tortilla chips.

4th of July Fries, contributed by Karlee Swafford

10 lbs potatoes 
1/2 tsp onion powder 
1/2 tsp paprika 
1/4 tsp salt 
1/4 tsp garlic powder 
1/4 tsp pepper 
Vegetable cooking spray

Cut potatoes into 1/4 inch thick slices; pat dry with paper towels. Combine onion powder, paprika, salt, garlic powder, and pepper in a large zip-lock plastic bag. Add potatoes, shaking well to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 425 degrees for 20 minutes or until desired crispiness is achieved. Let cool before serving.

Holiday Punch, contributed by Andi Lumbao

6 cups  orange juice 
20 oz frozen strawberries in syrup 
2 cups  Cranberry juice cocktail 
3 cups  Ginger ale, 7-Up or Sprite
 
Blend together the orange juice, strawberries, and cranberry juice cocktail until fully mixed. Add Ginger ale, 7-Up or Sprite immediately before serving drinks.

Barbecued Veggie Kabobs, contributed by Anthony Teatson

2 green peppers; cut in 1-inch pieces 
4 small yellow squash; sliced thick 
2 dozen mushrooms; large 
2 medium onions ;cut into wedges 
20-25 cherry tomatoes     

Marinade: 
1 tsp salt 
4 cloves garlic; crushed 
2/3 cup  water 
2/3 cup  balsamic vinegar 
16 skewers 
 
Place the green peppers, squash, mushrooms, onions, and cherry tomatoes in a large bowl. Mix together the salt, garlic, water, and balsamic vinegar. Add mixture to the vegetables. Marinate for atleast two hours at room temperature. Arrange vegetables on skewers and grill for seven to 10 minutes remember to turn frequently.

 Juicy July 4th Burgers, contributed by Eva Tamayo

 1 lb ground beef 
 1/2 cup of beer 
 1/4 cup  Worcestershire sauce 
 1 tsp garlic powder  
 1 tsp onion salt   
 1tsp black pepper

Shape ground beef in desirable sized patties. Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper and pour the marinade over the burgers. Refrigerate for 15 minutes. After 15 minutes flip the hamburgers to allow even marination. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the patties on the hot grill and cook for two minutes before flipping them over.