Saturday, October 8, 2011

don't make juice with this Tang

I'm not feeling very Halloween this year. But here's a cookbook with lots o' devils!

Copyright 1962 by Nalley's, Inc.
According to their website, Nalley's has been around since 1918 and is based in the Northwest. I'd never heard of them, but it appears they are still going strong.
They have recipes on their site, but a quick perusal shows me none of them are from this cookbook. Their product line sure has shrunk.

Devil #1 illustrates Hot Seafood Salad Diablo. Aand we are introduced to Nalley's Tang Salad Dressing, which, according to the photo on the cover, seems to be like Miracle Whip. I didn't scan in the recipes, because they are rather boring; it's the illustrations that spice this cookbook up!

Here's Devil #2, showing off his Oysters Diablo. Combine raw oysters with cans of Spaghetti and Meat, mustard and horseradish, top with Parmesean, and stick in the oven. Personally, ewwww.

Devil #3 is ready to chow on some Tang Devils Food Cake. That's right, chocolate cake with the previously mentioned Tang Salad Dressing (a whole cup!).

Hmm, seems there weren't as many devils as I thought. Oh well, onto non-devils!

With an assist from Nalley's, eggs star at any meal!
Alrighty, the top right? Not so bad. Eggs Benedict underneath on the right, sure.* But that abomination on the left just looks ... gross. That stuff around the edge? Nalley's Krun-Cheez. :shudder: The eggs on the bottom are nestled in cups made from barbecue potato chips. Damn, dude, that's just wrong.

Let's get back to the tasty illustrations, shall we?
Give a new day a bright new beginning with a breakfast that's different as well as delicious!
I don't usually associate smiling with alarm clocks.

Happy breakfasting at your house and easy breakfast making!
Anime Eyes woman is making omlettes!

We're makin' biscuits!
All these illustrations make me want to make up my own set of recipe cards. Too cute!

Oven Fried Fish. Coated in potato chips (again with the potato chips!). The hula skirt is optional.

Sweet and Sour Bologna, tee hee. This is in the outdoor recipe section, so you put a 1 1/2-lb piece of bologna on the barbecue spit and baste it with a homemade sweet and sour sauce, then slice up and serve on buns with relish. As a person who has eaten fried Spam many times, this doesn't bother me at all ;)

Seems like there's too many illustrations for just one post, so I'll make this Part One of two. See ya then!

* Eggs Benedict are amazingly popular here. I rarely saw it on the menu back in Florida, but here it's on every menu, in many different combinations. John's Place makes a killer eggs benny with chorizo :)


  1. Those are some devilishly fun illustrations!

  2. I totally forgot about Nalley's! They were everywhere here as kids - I especially remember their potato chips and dips.

  3. According to another blog the Nalley brand was purchased by Birdseye Foods and production has ceased in Tacoma. Tang was very similar to Kraft's Miracle Whip. Salad dressing as a category has lost popularity in the American pallet and has been taken over by mayonnaise which can be sweetened if that is desirable. Salad dressing was used as as the blob to anoint the iceburg wedge in a 1950"s salad as well as moistening potato and macaroni salad. Miracle Whip is the sole survivor in a category that had several competitors in the mid-twentieth century. I grew up in a household that used the Tang brand salad dressing exclusively and did not recognize its similarity to Miracle Whip or mayo as an alternative until later adulthood.