Bertha Skye's Recipes


2 cups Corn kernels
2 cups Chopped green beans
2 cups Cubed peeled butternut squash
1-1/2 cups Diced peeled potatoes
2 tbsp All-purpose flour
2 tbsp Butter, softened
3/4 tsp Salt
1/2 tsp Pepper

In large pot over high heat, combine 5 cups water, corn, green beans, squash and potatoes; bring to boil.

Reduce heat and simmer, covered, for 10 minutes or until vegetables are almost tender. Blend together flour and butter; stir into soup. Increase heat to medium; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in salt and pepper.

Makes 4 to 6 servings.

As Bertha does on the show, you can add 2 cups cubed pork (such as lean boneless pork shoulder butt), if desired; cook along with vegetables until tender.


12 cups All-purpose flour
5 tbsp baking powder
1/2 tsp salt
Pinch baking soda
2 cups buttermilk
1 cup vegetable oil (approx)

oIn large bowl, combine flour, baking powder, salt and baking soda. Make well in centre and pour in buttermilk and oil.

Toss with fork, gradually incorporating dry ingredients and adding enough water to make soft dough. Gather together into ball with hands. Turn out onto lightly floured surface
and knead about 10 times or until smooth and elastic.

oForm dough into ball. Press down with hands ito form disc about 3/4 inch thick. Using 2-inch round cutter, cut out rounds, rerolling scraps and cutting more rounds.

Place on greased baking sheets. Brush tops with oil. Bake in 400°F oven for about 30 minutes or until tops are golden.


Sweet (Dessert) Bannock: Combine dry ingredients as for Bannock. Whisk
burttermilk with 2 eggs; whisk in oil and 2 tbsp liquid honey. Pour into
well in dry ingredients as above and toss with fork, gradually
incorporating dry ingredients until moistened.


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