Cultural Meal Support Program Recipes

 The recipes listed on this page are just a sample of the food that has been prepared by the following organizations over the past 10 years. These are not professional tested recipes, rather, they are provided by students, some of which have been handed down generation to generation.

The quantification of the recipes that you see is used as a tool to aid in product purchasing as well as a guide to visualizing the quantity of food that is prepared. The industrial kitchen that is used for production by students does not provide the same familiarity that a kitchen at home would, but accepting these adaptations of recipes and processes is part of the learning process.

For more recipes, and for individual serving sizes, view the Cultural Celebrations CD online.

Directory of Recipes

African Student Association Plaintains	Ag Exec Council Baked Beans	Asian Pacific American Student Union Almond Jello
Association of Latin American Students Beef Turnovers	Black Student Union Candied Yams	Chinese Association of OSU Shaomai
European Student Association Bruschetta	Hmong Student Organization Khaub Poop (Chicken Curry Soup)	Hui-O-Hawaii Shoyu Chicken
Indian Student Association Curry Puffs	International Students of OSU Classic bubble tea	Isang Bansang Pilipino Lumpia
Japanese Student Association Chow Mein	Kalmekak Community Outreach Pozole	Movimiento Estudiatil Chicanos de Aztlan Pico de Gallo
Mezo American Student Association Mae Bentas (Brazil)	Native American Student Association Fry bread	Permias Bakwan Jaqung (corn fritters)
Rainbow Continuum Fruit Salad	Vietnamese Student Association Roast pork

African Student Association

Plaintains

Event Yield: 350
Ingredient

Plaintains 525	Cayenne Pepper 2 cups
Oil (fryer) 2 gallons	Ginger 5 lbs
Salt 1/4 cup

Instructions

1. Slice the plaintains into mounds 1/2-inch thick.
2. In a separate bowl, combine the ginger and pepper
3. Heat about 1/4 inch of oil in a heavy skillet until a test price of plaintains sputters
4. Roll plaintain pieces a few at a time in the spice mixture to coat surfaces, then transfer to skillet.
5. Fry until outside are crisp and golden
6. With a slotted spoon, remove plaintains to paper towel
7. Serve hot

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AG Exec Council

Baked Beans

Event Yield: 300 people
Ingredient

Navy Beans 30 lbs	Ketchup 4 qt
Salt 1.5 lbs	Molasses 6 cups
Brown Sugar 1 lb	Bacon 6 lbs
Yellow Mustard 6 cups	Onion 1.5 lbs
Cider Vinegar 6 tbsp

Instructions:

1. Dice bacon, brown. Pour off fat, retain.
2. Dice onions.
3. Wash beans. Cover with water and bring to boil. Turn off heat. Soak for 1 hour.
4. Cook in same water for 1 additional hour. Add water as needed.
5. Add remaining ingredients to beans.
6. Transfer to baking pan, cover. Bake for 3-4 hours at 350

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Asian Pacific American Student Union

Almond Jello

Event Yield 336
Ingredients

Agar agar box mix 26 boxes	Lychee (canned or fresh) 28 cans
Water 10.5 gallons	Mango (fresh) 25 pieces
Sugar 15 cups (6.25 lbs)	Pineapple (canned or fresh) 3x 10lb cans
Almond extract 18 tbsp

Instructions:

1. Combine sugar, water, agar box mix in pan, over medium heat
2. Stir constantly to full boil
3. Remove pan from heat
4. Add milk, almond extract and stir
5. Pour mixture into pan or individual serving containers
6. Chill until ready to serve

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Association of Latin American Students

Beef Turnovers

Event Yield: 400
Ingredients

Dough:	Filling
Flour 44 lbs	Ground beef 20 lb	Boiled eggs 100
Lard 10lb	Onions 25 lbs	Olives 10 lbs
Boiling water 1 gal 1 qt	Lard 10 tbsp	Raisins 15 lbs
Salt 1.25 cup	Jalapeno pepper 20	Salt 20 tsp
	Sugar 20 tsp

Instructions

Dough:
1. Shape a mountain with flour and pour a mixture of water, lard, and salt on top of it.
2. Form the dough and then form 2-inch balls of dough.

Filling:

3. Cut onions in small cubes.
4. Add some sugar.
5. Fry beef with chile, salt and lard.

To form turnover:

6. Cut slices of boiled egg and add one black olive and one raisin per turnover.
7. Put 2 tbsp of filling
8. Close the turnover
9. Preheat oven and cook 15-30 minutes at 350.

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Black Student Union

Candied Yams

Event Yield: 100
Ingredients

Yams 102 Nutmeg 5.5 tbsp Cinnamon 5.5 tbsp Water 1 gal+1 cup Sugar 7.5 lbs Margarine 5 lbs Vanilla extract 11 tbsp Instructions: Peel the yams and slice them lengthwise. Place the yams in a large pot, cover with water, and bring to a boil. Drain half the water and place the yams and remaining water in a large skillet on pan. Sprinkle with half the nutmeg, cinnamon, sugar. Bring to boil and cook for approximately 3 minutes Add the remaining nutmeg, cinnamon, sugar and the vanilla extract. Spoon the mixture over all the yams and allow to simmer slowly for 15 minutes until the yams have absorbed all the syrup Remove from the heat until ready to serve. Back to top Chinese Association of OSU Shaomai Event Yield: 1200 Ingredients Ground pork 25 lbs Green Onions 6 bunches White pepper 1cup Shrimp 25 lbs Salt 4 oz Sugar 3 cups Wonton Wrappers 1200 Cooking wine 1 cup Starch 6 cups Eggs 50 Instructions: Chop shrimp Mix pork, salt, pepper, sugar, starch SM dice green onions and ginger in food processor, add cooking wine. Mix green onions-ginger mix with pork Add shrimp, eggs, and sesame oil. Fill wonton wrapper Steam for 15 minutes Back to top European Student Association Bruschetta Event Yield: 200 Ingredients French bread 17 loaves Salt 0.5 cup Olive oil Fresh basil leaves (chopped) Tomato 34 ea Garlic 34 cloves Instructions: Cut bread into 12 slices and lightly toast them Cut the tomato into small pieces and put them in a bowl with 2 tbsp of oil Rub garlic on one side of the toasted bread Dip that side of the bread into the tomato/oil mixture Cover each piece with tomato Salt lightly Put the bread back in the broiler for about 2 minutes Garnish with basil Back to top Hmong Student Organization Khaub Poop (Chicken Curry Soup) Event Yield: 350 Ingredients Chicken (whole) 18 Cilantro 18 bunches Basil leaves 36 stems Coconut milk 36 cans Green onions 18 bunches Vermicelli 54x 14 oz pack Curry paste 36 cans Limes 36 ea. Water 9 gallons Lemon grass 18 stems Cabbage 18 ea. Salt 2 cups + as needed for taste Lime leaves 36 pairs Bean sprouts 9 lbs Instructions: Boil chicken in water 20-25 minutes. Remove chicken from broth, skim fat from broth and debone chicken. Mix coconut milk, curry paste, and salt together. Add broth Pound lemon grass and break into 4 parts. Add lemon grass Add deboned chicken back into broth. Add basil stems and lime leaves Cook Vermicelli in separate pan, rinse well with cold water, and set aside. Chop green onions and cilantro. Cut limes into triangular chunks. Rinse bean sprouts. Cut cabbage into thin shreds. Fill bowl with noodles. Laddle hot broth and chicken over noodles. Garnish with cabbage, green onions, cilantro and lime. Back to top Hui-O-Hawaii Shoyu Chicken Event Yield: 650 Ingredients Chicken thighs 375 lbs Garlic 1 lb Aloha shoyu sauce 5 gallons Ginger root 1 lbs. Water 5 gallons Cornstarch 2-4 lbs Sugar 15 lbs Instructions: Day before event: Mix teriyaki sauce; cut ginger and garlic. Prep chicken and marinate in sauce overnight in refrigerator. Day of event: Arrange thighs in shallow pans and bake at 375 degrees C for 1 hour. While cooking baste chicken with sauce every 15-20 min. When done, transfer cooked chicken into deep pans and put in warmer. Back to top Indian Student Association Curry Puffs Event Yield: 1500 Ingredients Puff pastry sheets 150 packets Onions 20 lbs Potatoes 50 lbs Red chili powder 1/2 lb Peas and carrots (frozen diced) 10 lbs Dhaniya 5 lbs Tumeric powder 1 lb Cilantro 10 bunches Oil 48 fl. oz. Instructions: Cook potatoes, remove skin, and smash them. Fry peas and carrots in oil. Add tumeric, red chili powder, and Dhaniya Jeera powder. Add smashed potatoes to the mixture Cook, then garnish with cilantro. Cut puff pastry into sheets approximately 10x10 cm. Stuff these sheets with the above prepared curry. Bake them until golden brown. Back to top International Students of OSU Classic bubble tea Event Yield:500 Ingredients Chilled red or green tea 31 gallons Cooked bubble tea pearls 250 cups Crushed ice 500 cups Sugar 11 cups Coffee-mate 500 cups Honey to taste Instructions: Boil hot water, then add bubble teal pears. Cook for 15-20 minutes or until firm. Remove pearls, rinse with cold water. Sprinkle cold pearls with sugar and honey. Add till pearls are coated and absorbed. Boil hot water, then add tea to make. Remove when finished. Add coffee-mate and sugar to tea and mix. Combine tea and bubble tea pearls together with crushed ice. Back to top Isang Bansang Pilipino Lumpia Event Yield: 800 Ingredients Pork (ground) 32 lbs Pepper 4 tsp Onions 32 whole Carrots 48 ea. Eggs 20 dozen Lumpia wrapper 8 boxes Salt 4 tsp Instructions: Brown Pork. Cut both onions and carrots thinly Take pork ground add in salt, pepper, onions and carrots. Mix well. Add pork combo on lumpia wrapper roll into form seal with egg mix. Deep fry for 12 minutes and remove. Back to top Japanese Student Association Chow Mein Event Yield: 300 Ingredients Cabbage 33 lb Onion 26 lb Oyster sauce 7 Carrot 6.6 lb Chow mein noodle 300 packs salt Green peppers 25 lbs Sesame oil 22oz Pepper Instructions: Cut vegetables Fry carrot and onion, then add cabbage and green pepper Add chow mein noodle into step 2 Salt and pepper Sauce Back to top Kalmekak Community Outreach Pozole Event Yield: 250 Ingredients Pork 30 lbs Corn 12 cans Onions 20 lbs California chilies 2 lbs Garlic 1 lb Salt 5 lbs Pepper 5 lbs Sugar 20 lbs Instructions: Boil meat with ingredients (onion, garlic, salt, pepper) for 2 hours. Second, mix corn with meat for 1 more hour Blend the California chilies with water, then add it to the pot. Let the pot boil for 30 minutes, then you're done! Back to top Movimiento Estudiatil Chicanos de Aztlan Pico de Gallo Event Yield: 25 qts Ingredients Tomatoes 25 lbs Onion 10 lbs Green peppers 9 lbs Cilantro 1.5 lbs Lime juice 2 cups Cucumbers 5 lbs Radish 5 lbs Salt 1 lb Instructions: Mix and serve with tortilla chips. Back to top Mezo American Student Association Mae Bentas (Brazil) Event Yield: 350 Ingredients Butter or margarine 7.5 cups Grated coconut 15 lbs Baking powder 15 tbsp Sugar 22.5 cups Milk 15 cups Salt 2 tbsp Eggs 5 dozen Flour 15 lbs Vanilla flavoring Instructions: Cream butter and sugar until light and fluffy add egg yolks and beat until smooth. Add coconut and milk, stir until well mixed. Sift together flour, baking-powder and salt. Add to butter and mix. Beat egg white until stiff and carefully fold them into mixture Put into a greased and floured pan. Bake in 390F for 12-15 minutes until done. Back to top Native American Student Association Fry bread Event Yield: -- Ingredients White flour 4 cups Salt 1/2 tsp Baking powder Instructions: Combine all ingredients. Add about 1.5 cups lukewarm water and kneed until dough is soft but not sticky. Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about 1/2 inch thick. Make a small hole in the center of the round. Fry one at a time in about 1 inch of hot lard or shortening in a heavy pan. Brown on both sides. Drain on paper towels and serve hot with honey or jam. Back to top Permias Bakwan Jaqung (corn fritters) Event Yield: 300 Ingredients Sweet corn 38 cans Shallots 190 pieces Flour, all purpose 7600g Garlic 76 pieces Egg 38 ea. Salt 1 tsp Kencur 38 tsp Vegetable oil Instructions: Crush corn with food processor. Mix the corn with other ingredients to make a batter. Deep fry the batter (golf ball sizes) in the vegetable oil. Back to top Rainbow Continuum Fruit Salad Event Yield: 888 Ingredients Cool whip 15x 8oz Cream Cheese 15x 8oz Condensed Milk 15x 7oz Mandarin Oranges 660 oz (60x 11oz cans) Fruit cocktail 900 oz (60x 15oz cans) Peach Chunks 900 oz Instructions: Drain all can fruit over night. Mix condensed milk and cream cheese together until smooth. Fold in the cool whip. Add fruit. Back to top Vietnamese Student Association Roast pork Event Yield: 400 Ingredients Salt Char Shu Five spice Garlic Powder Instructions: Was and pat dry pork. Slice underside of meat in 1.5 inch widths. Mix seasoning. Marinate.

Kitchen Fees, Policies & Reservations

If you are interested in using the MU East Kitchen to self-cater an event, review the MU East Kitchen Policy and Use Agreement. Then, contact the Student events & Activities Center at events.sli@oregonstate.edu to schedule an appointment to discuss the details of your event.  An Event Information Worksheet must be completed and handed to Anderson at that meeting.

 

Kitchen Rental Fees

(Download PDF verson of Kitchen Rental Fees)

 

The MU East Kitchen is a full institutional production kitchen equipped with production equipment, storage, refrigeration and dishwasher facilities. Both small wares for production and serving as well major production equipment, i.e.; 2 convection ovens, 2 woks, 2 deep fat fryers, 8 burner gas range, combi-oven, 3 forty gallon steam kettles, hot and cold holding equipment, and a step van for  production and transportation purposes. Use of this space requires staffing oversight, and custodial service for each activity. This fee is inclusive of all needed sanitation & cleaning chemicals, saran and aluminum wrap, plastic gloves & aprons, trash liners and disposal, recycling, towels, paper products for sinks and bathrooms.

 

Snell Hall Kitchen                   Minor Use                      Major Use
    Hourly (*S/NS)                      $20/$40                         $30/$60
   Full Day (*S/NS)                   $200/$400                      $300/$600

Minor Use - simple production with limited use of space and equipment. One student staff or student event supervisor at all time.
Major Use - complex production with use of greater than 50% of available resources. One student event supervisor and one student staff at all time.
*S = Student/Student Organization - any program hosted by a student-fee funded organization, Recognized Student Organization or University Student-Lead Program.
*NS = Non Student/Community - any non student-fee funded program being hosted by non-recognized student organizations or University Student-Lead Programs.

 

Staffing Fees:

Event Supervisor (student)	Event Support (student)	Faculty Staff	Custodial
$40.00/hr	$20.00/hr	$65.00/hr	$35.00/hr

 

Transportation Fee: $30 for first hour plus $20 driver fee each additional hour

 

Equipment Fees: 

Gas Grill	$50.00 + Propane + transportation fee
Container Holding  Warming/Cooling Cart	$25.00 + transportation fee
Sno Cone Machine w/10 gals of ice	$25.00 + transportation fee
10 gal beverage server	$10.00
Hand Washing Station   (5 gal container,  discard bkt, hand towels, soap)	$8.00
5 gal beverage server	$5.00
Chafing Dish (rack, lid, pan, fuel holders)	$5.00
Food storage rack	$5.00
Hotel Pans/sheet trays-(various sizes)	$2.00
Utensils (various)	$1.00
Sterno	$1.00 per can
Paper Products	actual cost + transportation/delivery fee (where applicable)
Food items	actual cost + transportation/delivery fee (where applicable)
Propane	actual cost

 

Clean-up Fees:  A minimum charge of $300 will be assessed if the renting group does not provide adequate clean up volunteers for the specified time schedule.

Organizing a Food Event

Students love free food, and events love attendees! This is what makes food events so popular. However, a great deal of work goes into creating a successful food event. You need to decide on a menu, identify and modify recipes to create a shopping list, reserve a kitchen with the tools to execute your large order, and finally, gather volunteers for cooking, preperation, serving, and cleanup! It's a lot of work, but it's worth it when you have 500 or more students coming to attend your event!

The Cultural Meal Support Program is here to help you in your planning. We have trained consultants who can walk you through the process, staff to help serve, prepare and cleanup, a kitchen for cooking, and a van to transport the food.

This webpage offers tools, quotes, and advice to help you get started on a path to a successful food event. Note: you'll need Adobe Acrobat Reader to view the following files.

• Successful Planning for Food Events: our starting suggestions
• Timeline for Food Production: this timeline outlines steps to take, starting 4 weeks prior to the event all the way down to cleanup.
• Example Menu: don't forget to think about how many courses you'll serve and whether or not you'll have a vegetarian dish!
• Recipe Worksheet
• Shopping List Worksheet, (view an example)
• Kitchen Rental Pricing and Policies
• Kitchen Event Worksheet: this lets us know who we'll be working with during preparation, serving, and cleanup and allows us to determine what additional staff needs you might have.
• Food Evaluation: how was the quality of the food, were we helpful, and how can we be more helpful in the future?
• Tips for a Successful Self-Produced Food Event