This Charity Is Cooking

The Children’s Home Society of California did so well with its first cookbook, “Only in California,” that the society’s volunteer auxiliaries decided to put together another.

The new book, “Celebrating California,” focuses on prize-winning recipes from California fairs and festivals. About 50 of these dishes are included, along with many other recipes that reflect the California lifestyle.

There’s a section of menus with illustrations by California watercolor artist Trudi Crockett, who also painted the picnic scene for the cover. And the opening pages are dedicated to a typically Californian concern: how to cut fat from one’s diet.

Although many of the recipes are on the light and fresh side--for instance, zucchini, bulgur wheat and walnut salad; cannellini beans with cooked greens, and honey herbed baked salmon--there is plenty to satisfy the urge to indulge. Try Victorian cream with raspberry sauce and peaches, chocolate strawberry decadence cake or upside-down apple pecan praline pie.

Joyce L. Hyde, the editor of both cookbooks, says the first has sold about 70,000 copies and earned a substantial profit. The Children’s Home Society provides various services related to adoptions, child care, foster care, group homes, pregnancy counseling, juvenile shelters and child abuse prevention. The new book will further support these activities.

To order a copy, send a check or money order for $22.30 to “Celebrating California,” Children’s Home Society of California, 7695 Cardinal Court, San Diego, CA 92123-3399. The amount covers sales tax, postage and handling. Make checks payable to Children’s Home Society Cookbook.

The following recipes from the book are prize winners from the Hayward Zucchini Festival and the Selma Raisin Festival.

CHILEAN SEABASS WITH ZUCCHINI

1 1/2 pounds Chilean sea bass fillets

3 cloves garlic, minced

1 to 2 tablespoons cilantro, finely chopped

2 tablespoons oil-packed, sun-dried tomatoes, drained and chopped

2 green onions, chopped

1 lime

Dash white wine

2 to 3 zucchini, sliced

Salt, pepper

Paprika

2 tablespoons butter, melted

Arrange sea bass fillets in single layer on foil-lined pan. Spread garlic, cilantro, sun-dried tomatoes and green onions over fish. Squeeze lime juice over fish. Add dash of wine. Arrange zucchini around fish. Sprinkle fish and zucchini with salt and pepper to taste and small amount paprika for color. Drizzle with melted butter.

Cover with foil and crimp edges with bottom foil to seal completely. Bake at 450 degrees until cooked through, about 20 minutes.

Makes 4 servings.

Each serving contains about:

205 calories; 224 mg sodium; 60 mg cholesterol; 9 grams fat; 10 grams carbohydrates; 23 grams protein; 1.20 grams fiber.

RAISIN WALNUT PIE

1 cup brown sugar, packed

2 tablespoons cornstarch

2 cups raisins

1/2 teaspoon shredded orange zest

1/2 cup orange juice

1/2 teaspoon shredded lemon zest

2 tablespoons lemon juice

1 1/3 cups cold water

1/2 cup chopped walnuts

Pastry for 2-crust 9-inch pie, packaged or homemade

Combine brown sugar and cornstarch in saucepan. Stir in raisins, orange zest and juice, lemon zest, lemon juice and cold water. Cook and stir over medium heat until thick and bubbly, then cook and stir 1 minute longer. Remove from heat and stir in walnuts.

Spoon raisin mixture into pastry-lined 9-inch pie plate. Add top crust. Bake at 375 degrees 40 minutes.

Makes 8 servings.

Each serving contains about:

591 calories; 162 mg sodium; 0 cholesterol; 24 grams fat; 92 grams carbohydrates; 6 grams protein; 1 gram fiber.