Now that autumn is “officially” here, it was high time to make some of my family’s favorite fall recipes. Since we were hosting friends on Sunday, I opted to prepare a meal that was easy to make ahead of time. All of the meal prep was complete on Saturday, so all I had to do was pop everything in the oven on Sunday. Our menu consisted of meatballs, party potatoes, caramel apple salad, green beans and zucchini bread.

What’s your favorite fall menu? You can submit your recipes by simply clicking on the “comment” button below.

Claudia’s Meatballs

3# ground ham
3# hamburger
3 eggs
2c. crushed graham crackers
1-1/2c. milk

In a large bowl, combine beaten eggs, graham crackers and milk. Add ground beef and ground ham.
Mix well. Shape into balls, about 1/4c. each.
Cook in hot oil in a large skillet until browned, shaking skillet gently to turn meatballs. Drain meatballs on paper towels and top.

Topping:

1/4c. ketchup
1/4c. brown sugar
2tsp. mustard

Caramel Apple Salad

6 small apples, cored and cut into bite-sized pieces
1- 8oz. can unsweetened crushed pineapple (do NOT drain)
1- 8oz. box sugar-free butterscotch pudding (unprepared)
1 c. miniature marshmallows
12 oz. Cool Whip®
1/4c. chopped peanuts (optional)

In a large bowl, mix the first 4 ingredients together and stir well. Gently fold in the Cool Whip, and then transfer to another bowl. Chill and serve. (NOTE: Nuts will get mushy, so I usually wait to add the nuts until right before serving.)

April is Soy Foods Month, so we’re featuring soy menu items on our blog. All of them have been taste-tested by yours truly. In fact, I liked the Crisp Summer Salad so much that I’m planning to make it for our family’s Easter dinner. It’s certain to be a conversation piece!

The tofu-stuffed pasta shells, edamame and corn salad and chai soy latte all earned rave reviews last week at the 2009 Iowa Soy Day on the Hill. One goal of our March 31 visit to the Iowa Statehouse was to showcase the variety and value of soy products, as well as the value of services offered by the Iowa Soybean Association. In addition, the Day on the Hill highlighted the 45th anniversary of the Iowa Soybean Association.

Here is the recipe for Crisp Summer Salad from our Soy Menu, courtesy of the Soyfoods Council.

Crisp Summer Salad
Makes 6 (2/3-cup) servings

1.5 c. fresh or frozen corn
1 c. chopped tomatoes
1 c. chopped peeled cucumber
1/3 c. shelled edamame, cooked according to directions and drained
1/2 c. chopped red onion
1/3 c. chopped avocado
2 T. lime juice
1 T. olive oil
Salt and pepper to taste

1. In a bowl, combine corn, tomatoes, cucumber, edamame, red onion and avocado.
2. In a small bowl, whisk together lime juice and oil. Toss with corn mixture and season to taste.

For more great soy recipes see their website at www.soyfoodscouncil.com/soyrecipes.html.
Have a favorite soy recipe of your own?  Share it with us!