There's more than music on the radio these days.
Six months ago, WHFS, a local radio station, began broadcasting vegetarian recipes such as Broccoli Stroganoff between the rock music of "Hot Tuna."
The response was so overwhelming that the unsolicited recipes, submitted by listeners, have been collected in an unusual cookbook, "Home Grown Recipes."
The radio station received more than 300 mail orders before the book was printed, and the first edition is nearly sold out.
Suzanne Gordon, the station's news and public affairs director, said she started to include the recipes last summer in her daily broadcasts on food-related news items and nutritional information.
"All of a sudden we were deluged with vegetarian recipes," Gordon said. "People were so grateful to receive information like this. We felt there was real listener interest in vegetarianism. Also, I'm a vegetarian, and so are a few of the DJs, so it was a natural thing."
Jake Einstein, the station manager, says WHFS is aimed at the "youth market" (ages 18 to 34) and has always been a listener-oriented operation.
"We don't want to make a big thing out of this," Einstein said, "but there are a tremendous amount of young people interested in home grown things."
Reading recipes over the air doesn't present any special problems, according to Gordon.
"Once in awhile we get a few phone calls after the broadcast," she said. "Someone wants to know 'how many cups of what?'"
Einstein said he knew of no other radio station that regularly broadcasts recipes. But the idea is not new.
From 1926 to 1944, "Aunt Sammy's Radio Recipes" were broadcast over 100 stations across the country. A cookbook by the same name was published by the Department of Agriculture and the Government Printing Office couldn't keep it in stock.
"Aunt Sammy," (the wife of Uncle Sam), also answered questions such as, "Is garlic eaten by respectable people? (Yes)." Then there was the woman who wanted to know where to buy those tiny cubes of ice to fit into her freezer trays. Aunt Sammy also introduced "exotic" foods such as broccoli to millions of Americans.
Fifty years later, "Home Grown Recipes" is featuring miso, tamari, chepatis, mung beans and rice burgers, as well as the more conventional vegetarian casseroles, salads, breads and vegetarian chill.
The 145 receipes are divided into 10 categories, including "All You Knead Is Love," "Honk If You Love Cheese" and "A.M./F.M."
The cookbook is available through WHFS in Bethesda, 4853 Cordell Ave., Bethesda, Md. 20014. The cost is $4.95.
Here are a few recipes from the book. SHREDDED ZUCCHINI (Serves 4) 4 medium zucchini, shredded 1 small onion, shredded 2 tablespoons oil 1/2 teaspoon salt 1/2 teaspoon Italian seasoning Shredded Monterey Jack cheese
Lightly saute the onion in the oil. Shred the zucchini on a grater using the coarsest side. Add zucchini to the onion in pan, stir to mix in onion and coat with oil. Add seasonings.
Cover tightly. Turn heat down and simmer 6 to 8 minutes, stirring once or twice. Transfer zucchini to oven proof dish. Cover with shredded cheese and place under broiler until bubbly. LEIPZIGER ALLEREI (Serves 8) 1/2 pound fresh lima beans 1/2 pound fresh string beans 1/2 pound fresh peas 1/2 pound fresh sliced mushrooms 1 small head cauliflower, separated into flowerets 1/4 pound sweet butter (unsalted, not whipped) 4 tablespoons flour 2 cups plus 1 tablespoon light cream 4 egg yolks Salt, pepper and nutmeg to taste
Cook the vegetables separately, just until done (steaming is recommended) then drain.
To make the sauce, melt the butter, blend in the flour and add the cream (which should be heated first). Then simmer for 5 minutes. Next beat the egg yolks with 1 tablespoon cream and add this to the sauce.
Season the sauce to taste with the salt, pepper and nutmeg. Pour sauce over vegetables, mix well and serve. GOLDEN TEMPLE LEMON TAHINI DRESSING 1/4 cup sesame seeds 1/2 cup soy sauce or tamari (available in health food stores) Juice of 2 lemons Garlic clove 1 small onion, chopped 1 stick celery, chopped 1/2 bell pepper, chopped 1/2 cup salad oil 1/2 cup vinegar
Combine all ingredients in blender until smooth. Change quantities of oil, vinegar and lemon juice to vary thickness. STRAWBERRY CREPES (Makes about 30) 4 eggs 1/4 teaspoon salt 2 cups flour 2 1/4 cups milk 1/4 cup melted butter 2 large cartons strawberry yogurt Strawberry preserves
Add all the ingredients except the yogurt and preserves in a blender. Mix for about 1 minute and refrigerate for at least 1 hour.
Use about 2 tablespoons of batter per crepe. Fry crepes, and stack.
For filling, put about 4 tablespoons of yogurt in middle of each crepe. Fold over two sides, and top with strawberry preserves.