help to provide a balanced intake of protein, vitamins and fibre. But in planning meals to include these ingredients, too often creativity goes by the board and we tend to produce the same, bland concoctions over and over again.

Of course, many meat and vegetable dishes require a great deal of time to prepare and cook -- and who needs that at the end of a busy day.

Anticipating this need, Betty Crocker's Red Spoon Collection has recently published `Best Recipes for Meat and Vegetables', which is specifically designed not only to put a new twist on an old combination of foods, but also to allow the cook to conjure up a delicious meal in a relatively short time.

A boon to busy cooks, and even less-than-keen cooks who enjoy eating well, this book is a new addition to the Bermuda Library shelves.

Here's a sampling: *** PORK TENDERLOIN IN TEQUILA 1 cup prepared mustard 2 lbs. pork tenderloin 1 cup vegetable oil 2 cloves garlic, cut into halves 1 cup chopped carrot 1 cup chopped celery 1 cup lime juice 1 cup tequila 1 tablespoon ground red chilis 1 teaspoon salt 1 teaspoon dried oregano leaves 1 teaspoon dried thyme leaves 1 teaspoon pepper 4 medium tomatoes, chopped (about 4 cups) 1 small onion, chopped (about 1 cup) 1 bay leaf SPREAD mustard over pork tenderloin. Heat oil and garlic in 10-inch skillet until hot. Cook pork in oil over medium heat until brown. Remove garlic.

Stir in remaining ingredients except parsley. Heat to boiling; reduce heat.

Cover and simmer until pork is done, about 30 minutes. Remove bay leaf. Yield: 6 servings.

*** LIVER ITALIANO 1 medium onion, sliced 1 tablespoon olive or vegetable oil 1 lb. beef liver, about 1 inch thick 2 tablespoons water 1 teaspoon ground coriander 1 teaspoon fennel seed 1 teaspoon salt 1 teaspoon ground cumin 2 cups 1 -inch zucchini or yellow summer squash slices (about 2 small) COOK and stir onion in oil in 10-inch skillet over medium heat until onion is tender, about 5 minutes. Remove onion with slotted spoon; reserve. Cut beef liver into 6 serving pieces if necessary. Cook liver in same skillet over medium-high heat until brown, 2 to 3 minutes on each side. Drizzle water over liver. Mix coriander, fennel, salt and cumin; sprinkle over liver. Arrange onion and zucchini on liver. Cover and cook over low heat until zucchini is crisp-tender, 6 to 8 minutes. Yield: 6 servings.