the last few chapters, this is a collection of very simple and economical recipes for solid, everyday family meals. (i.e. most of the main dishes are money-saving , and one whole section is devoted to recipes using ground meat.) The author is the Food Editor for the Dallas Morning News and WFAA television, and her dishes have the distinct regional flavor of Mexico and southwestern United States. The ""extra"" features here are: a chapter of well-known gourmet recipes (crepes, blintzes, etc.); a chapter of speedy tricks with mixes and last-minute preparations; a collection of unusual preserves; more than a dozen different holiday fruit cake recipes; and general rules and specific recipes for ""The Low-Fat, Low-Cholesterol Menu"". These ""extras"" are definitely tempting, but the bulk of the recipes are rather dull fare with a striking similarity of ingredients.