Mary Ann could take anything from lobsters to coconuts and in a matter of minutes whip up a delicious South Seas banquet. That’s a talent the two of us share, so with Mary Ann’s Menus, I’ll pass along treasured family recipes for you to enjoy in your own home. Coconut Cream Pie, anyone?


This page is dedicated to my wonderful mother, Evelyn Wells, with whom I have spent many precious hours in the kitchen. She has magical hands when it comes to cooking, believe me, and over the years, has collected some of the best recipes you’ve ever tasted. Her help in compiling my cookbook was invaluable, so along with my mother, I’ll share some of our favorite recipes with you on this page.And not all tropical recipes, believe me!


Click a Recipe from Mary Ann below.

8 Slices bacon, diced
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1 Cup milk
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
dash garlic salt
3 hard-boiled eggs, sliced
4 ounces noodles, cooked
1 Cup grated cheddar cheese


In a skillet fry the bacon until crisp. Drain. In the skillet melt the butter and blend in the flour. Stir in the milk, Worcestershire sauce, salt, pepper and garlic salt. Cook over low heat, stirring constantly until thickened. In a 2-quart casserole arrange half of the sliced eggs, noodles, cream sauce and bacon. Repeat the layers, ending with the bacon. Sprinkle the cheese over the casserole. Bake at 350 degrees for 30 minutes.

Makes 6 to 8 servings

From page 217 of Dawn’s Mary Ann’s Gilligan’s Island Cookbook, and one of 13 Coconut Cream Pie recipes you’ll find there. Click here to buy the Cookbook.

3 egg yolks
dash of salt
1/4 cup sugar
3 cups milk
2 tablespoons butter
1/2 cup corn starch
1 cup coconut
1/2 teaspoon vanilla
1 baked 9-inch pie shell
3 egg whites
coconut for garnish

In the top of a double boiler over simmering water, beat the egg yolks and salt. Add the sugar, milk 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 a baked pie shell. Beat the egg whites with a small amount of sugar and spread the meringue over the pie. Sprinkle coconut on top and toast in the oven.

Makes 6 servings


1 – 8oz. can pineapple tidbits
2 – 8oz. packages cream cheese, softened
1 – 8oz can water chestnuts, drained and chopped
3 Tbsp. chopped fresh chives
1 tsp seasoned salt
1/2 tsp pepper
1 cup chopped pecans
fresh parsley
assorted crackers

Drain the pineapple, reserving 1 tablespoon of juice. In a small bowl, combine the pineapple, cream cheese, water chestnuts, chives, salt, pepper and pecans. Stir in the reserved juice, mixing well. Garnish with parsley, cover and chill. Serve with crackers.

Makes about 3 1/2 cups of dip

1 pound lean pork
1 Cup orange juice
1 1/4 tsp. soy sauce
1/4 Cup white vinegar
3 Tbsp. sugar
1 Tbsp. cornstarch
2 Tbsp. peanut oil
1/4 C. diced green pepper
1/4 C. diced red pepper
1 tsp minced garlic
2 tsps. shredded ginger root
6 waterchestnuts, diced
1/2 C. diced, unpeeled orange

Cut the pork into 1/2 inch squares and set aside. In a small bowl, combine the OJ, soy sauce, vinegar, sugar and cornstarch – set aside. In a wok or skillet heat 1 Tbsp. of oil and stir-fry the pork until done, about 4 minutes. Add the remaining 1 Tbsp. of oil, the peppers, garlic and ginger root, and stir-fry for 1 minute. Add the OJ mixture and cook, stirring constantly until sauce thickens. Add the water chestnuts and orange pieces, and stir constantly until heated through. Serve with rice.

Makes 4 servings


Mary Ann’s Gilligan’s Island Cookbook


This book is more than a collection of recipes. It’s a trip back to the pop culture of the 1960s.

Milwaukee Journal

…but the real treats are the memories and anecdotes Wells has stirred into the book’s pages.

Atlanta Constitution

Click here to buy my Cookbook at

Dawn Wells