1-1/2 lbs. fresh or canned ripe tomatoes 1 medium green pepper, seeded and cut into pieces 2 small cucumbers, peeled, seeded and cut into small pieces 1/4 cup red wine vinegar 1/4 tsp. tarragon 1/4 tsp. sugar 1 clove garlic, chopped 1 cup tomato juice 1/2 cup seasoned croutons

Place first 8 ingredients and salt to taste in the bowl of a food processor or blender, in several steps if necessary. Blend until no large pieces remain. Strain, pressing with the back of a wooden spoon to extract as much liquid as possible. Correct the seasoning, adding more salt and vinegar if desired. Chill very well, preferably overnight. Serve with croutons.

Place beets in a steamer basket over boiling water. Cover saucepan and steam 30-35 minutes or until tender. Rinse beets under cold water. Trim, peel and cut beets into quarters and set aside. While beets are steaming, combine cornstarch and salt in a heavy saucepan. Stir in nectar and apricot jam over medium low heat until thickened. Add beets and toss. Cook another 5 minutes or until hot.

Combine first 5 ingredients in a saucepan. Cook over medium low heat about 10 minutes, stirring occasionally. Stir in milk. Cook until just heated throughout, stirring frequently. Do not boil. Transfer mixture to a blender. Process about 30 seconds or until mixture is thickened and frothy. Serve sprinkled with dash of cinnamon if desired.

Combine mushrooms and Italian dressing in a bowl. Cover and marinate 2 hours. Prepare grill or turn on broiler. Season mushrooms with salt and pepper to taste. Grill or broil mushrooms about 1-1/2 minutes per side. Top with slices of peppers and cheese.

Combine all ingredients and salt and pepper to taste in a bowl. Mix well. Place in an air-tight container and refrigerate 4-24 hours to allow flavors to blend. Shape into 1/2 inch thick patties. Heat a heavy nonstick skillet over medium high heat. Cook sausage patties 8-10 minutes, turning occasionally until cooked throughout.

Preheat oven to temperature 450°F. Coat fillets with mayonnaise. Combine breadcrumbs, parsley and paprika in a shallow dish. Dredge coated fillets in breadcrumb mixture. Arrange fillets on a baking sheet coated with nonstick cooking spray. Bake 12 minutes or until fillets flake easily with a fork. Serve with lemon wedges.

Bring first 7 ingredients to a boil in a heavy nonreactive saucepan. Reduce heat to medium low, and simmer, uncovered, about 15 minutes, until onion is softened. Stir in zucchini and tomatoes. When mixture begins to simmer, add fish. Gently fold into broth and simmer 2 minutes, until fish turns opaque. Stir in vinegar, butter, cilantro and salt to taste. Remove from heat and serve.

Combine first 6 ingredients in a bowl. Place beef and half of marinade in a plastic bag, turning to coat. Close securely and marinate in refrigerator 20 minutes. Reserve remaining marinade. Meanwhile, soak bamboo skewers in water 10 minutes and drain. Remove beef from marinade and discard marinade. Alternately thread beef, weaving back and forth, and green onion onto skewers. Arrange on broiler pan and broil about 3 inches from heat source 3 minutes and turn. Broil another 2-3 minutes, basting with reserved marinade.

Combine lettuce and walnuts in a salad bowl. Combine remaining ingredients and pepper to taste in a jar with a tight-fitting lid, shake vigorously. Pour over salad and toss.

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 8 minutes. Add carrots. Cover saucepan and steam another 4 minutes or until vegetables are tender. Remove steamer basket from saucepan. Discard water and return vegetables to saucepan. Add remaining ingredients and salt and pepper to taste. Mash thoroughly.

Combine all ingredients and pepper to taste in a bowl. Cover and chill at least 30 minutes before serving.