Sometimes during our Gabby Gatherings favorite recipes are mentioned. So here they are.

Harriet Smith’s Dunelawn Fudge Pie.

Harriet Smith’s Dunelawn Fudge Pie recipe was mention by Marcia Beal Brazer during ,”Where in Ogunquit are we?”, held on April 22, 2021. When an old post card of Dunelawn appeared, Marcia told of Harriet, who lived at Dunelawn, being an excellent cook. Mistakenly, Marcia called it a Flour-less Chocolate Cake. It was called, Dunelawn Fudge Pie and is made with flour.

From the “Offerings” Cookbook published by St. George’s Episcopal Church, York Harbor Maine



Back in February of 2020, Richard Perkins read his Odes at the Ogunquit Library. He gave everyone in the audience a copy of his famous Poor Richard’s Yankee Pot Roast Jardiniere. Click here to see Richard read his Odes.

Poor Richard’s Yankee Pot Roast Jardiniere

4 to 5 Lb “chuck roast”

1 Cup chopped onions

1 Cup chopped carrots

1 Cup chopped celery

2 Cups of tomato juice

2 Cups of red wine

2 Envelopes of onion soup mix

2 Cloves of garlic minced

1 Tsp of nutmeg

½ Cup of dark brown sugar.

¼ Cup of A-One Steak Sauce

Salt & Pepper to taste


Preheat oven to 325 degrees. Do not brown roast. Place roast in heavy roasting pan. Mix all ingredients in a large bowl. Pour over roast. Cover tightly with double thick tinfoil. Place in preheated oven and cook approximately 1 hour per pound. Half way through cooking time turn roast over. Recover tightly and continue cooking until fork tender. Thicken gravy! Leftover Pot Roast makes great sandwiches with mayo and a bit of horseradish mixed in!

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