Favorite Episodes
I'm often asked about my favorite episode of GI and I do have a couple of favorites. My first choice would be "And Then There Were None", where I played a Cockney girl in the dream sequence. It was always
fun to play another character, and  doing the accent was a bonus. Another favorite was the Sherlock Holmes-Dracula episode ("Up at Bat"). I loved being the old hag.

Also it was fun being hit on the head and imagining
I was Ginger in one episode ("The Second Ginger Grant"). Tina was a great sport to allow me to mimic
her voice. That experience also came in handy
several years later when I got to furnish the voices
of both Mary Ann and Ginger in the "Gilligan's Planet" cartoon series.

Another Favorite Episode
These photos are from the Cinderella episode, one of my favorites and one of Natalie's best. Alan played a court knave as well as
the wicked stepmother, while Tina and I played the really ugly stepsisters.

The Rescue from Gilligan's Island Movie
We had no trouble after twelve years away from the show with beginning again. It was almost as if we stopped on Friday and started again on Monday. It was a wonderful feeling because we never really had a chance to say good-bye when the original series ended. Sherwood Schwartz was terrific, and he got as many of the old crew together as possible to work on the movie. The rescue scene - coming into the marina with thousands of fans cheering us on from the docks - seemed almost real.
We all got tears in our eyes. It was a truly wonderful moment!

Double Dribble
While filming "The Harlem Globetrotters on Gilligan's Island", it was
difficult to find cheerleader outfits that would look good on all four
women, so we only had one outfit each. We were told by the wardrobe designers not to eat, drink or do anything while in these costumes.

I was sitting in my chair, drinking coffee when one of the Globetrotters
came up behind me and asked for an autograph. I put the styrofoam cup between my teeth as I took the pen and paper to sign my autograph.
When I finished writing, I said, "Here," and tilted my
head back with the coffee cup in my teeth as I
handed him the autograph over my shoulder. As I leaned back, the coffee spilled from the cup and ran down the front of my costume.

They had to take me into the washroom and wash
me and the costume, then try to dry me off with a
hair dryer so I wouldn't hold up filming. Talk about embarrassed! Of course, if I wanted to do that again
as a comedy bit, I'd never be able to repeat it, I'm sure.

Natalie, Connie Forslund
Dawn & Dreama Denver

 
                         Mary Ann's Famous Coconut Cream Pie*

                       Courtesy of Mary Ann's Gilligan's Island Cookbook

                     3 egg yolks
                                       ½ cup cornstarch
                     Dash of salt
                                       1 cup coconut
                     ¾ cup sugar
                                       ½ teaspoon vanilla
                                       extract
                     2 ½ cups milk
                                       1 baked 9-inch pie
                                       shell
                     ½ cup Malibu Rum
                                       3 egg whites
                     2 tablespoons
                     butter
                                       Coconut for garnish



                   In the top of a double boiler over simmering water, beat egg yolks
                   and salt. Add the sugar, milk, Malibu and butter. As soon as the
                   bottom pot boils, mix the cornstarch with a small amount of water.
                   Add it to the egg yolk mixture a little at a time. Cook until thick,
                   stirring constantly with a wire whisk. Add the coconut and vanilla.
                   Pour the filling into the baked pie shell. To create meringue, beat the
                   egg whites with a small amount of sugar; spread the meringue over
                   the pie. Sprinkle coconut on top and toast in the oven.

                   Makes 6 servings.