Someone has to cook for the legion of folks that show up under The Big White Tent (as I call it), visitors, workers, and Red Feather staff. And big appetites they have! We cook out of an eighteen wheel semi-trailer. It is filled with freezers, refrigerators, stoves, pots and pans, and of course, food. Working near the back of the trailer surrounded by baking cakes and steaming pots of soup, the temps can reach well over 100 degrees!
Kitchen getting ready for next meal.
That's me with the cookbook about to search for the recipe for Broccoli Chicken Bake.
Trusty helpers, Penny and Mary Lou! They are lifesavers in the kitchen.
Broccoli, chicken, and cheese bake. Into the oven it goes.
Done to perfection.
And, served up with salad.
Watermelon keeps everyone going on hot afternoons.
Hopi and Navajo feasts cannot get started without a sack of Blue Bird Flour! The women like it for its elasticity. Wait 'til you see just how elastic it gets.
Making balls of dough for fry bread.
How's that for elasticity? It's like stretching dough for pizza. Leave a hole in the center so the bread doesn't puff up too much.
Into the iron skillet to sizzle. Flip and fry to crispy done. Top with bison chili, roasted peppers, lettuce, salsa, and grated cheese. Yummmmm.
Next post I will show you the traditional Hopi corn mutton stew and preparation of corn to make Someviki, blue marbles, and Nakviki.