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Home > STUDENT EVENTS & ACTIVITIES CENTER > ACTIVITY SUPPORT > Cultural Meal Support Program >

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, Icon Signifying a link to a moiveview 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.

      3. Filling:

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

      6. 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:

    1. Peel the yams and slice them lengthwise.
    2. Place the yams in a large pot, cover with water, and bring to a boil.
    3. Drain half the water and place the yams and remaining water in a large skillet on pan.
    4. Sprinkle with half the nutmeg, cinnamon, sugar.
    5. Bring to boil and cook for approximately 3 minutes
    6. Add the remaining nutmeg, cinnamon, sugar and the vanilla extract.
    7. Spoon the mixture over all the yams and allow to simmer slowly for 15 minutes until the yams have absorbed all the syrup
    8. Remove from the heat until ready to serve.

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    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:

    1. Chop shrimp
    2. Mix pork, salt, pepper, sugar, starch
    3. SM dice green onions and ginger in food processor, add cooking wine.
    4. Mix green onions-ginger mix with pork
    5. Add shrimp, eggs, and sesame oil.
    6. Fill wonton wrapper
    7. Steam for 15 minutes

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    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:

    1. Cut bread into 12 slices and lightly toast them
    2. Cut the tomato into small pieces and put them in a bowl with 2 tbsp of oil
    3. Rub garlic on one side of the toasted bread
    4. Dip that side of the bread into the tomato/oil mixture
    5. Cover each piece with tomato
    6. Salt lightly
    7. Put the bread back in the broiler for about 2 minutes
    8. Garnish with basil

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    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:

    1. Boil chicken in water 20-25 minutes.
    2. Remove chicken from broth, skim fat from broth and debone chicken.
    3. Mix coconut milk, curry paste, and salt together. Add broth
    4. Pound lemon grass and break into 4 parts. Add lemon grass
    5. Add deboned chicken back into broth. Add basil stems and lime leaves
    6. Cook Vermicelli in separate pan, rinse well with cold water, and set aside.
    7. Chop green onions and cilantro.
    8. Cut limes into triangular chunks.
    9. Rinse bean sprouts.
    10. Cut cabbage into thin shreds.
    11. Fill bowl with noodles.
    12. Laddle hot broth and chicken over noodles.
    13. Garnish with cabbage, green onions, cilantro and lime.

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    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.

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    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:

    1. Cook potatoes, remove skin, and smash them.
    2. Fry peas and carrots in oil. Add tumeric, red chili powder, and Dhaniya Jeera powder.
    3. Add smashed potatoes to the mixture
    4. Cook, then garnish with cilantro.
    5. Cut puff pastry into sheets approximately 10x10 cm.
    6. Stuff these sheets with the above prepared curry.
    7. Bake them until golden brown.

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    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:

    1. Boil hot water, then add bubble teal pears. Cook for 15-20 minutes or until firm.
    2. Remove pearls, rinse with cold water.
    3. Sprinkle cold pearls with sugar and honey.
    4. Add till pearls are coated and absorbed.
    5. Boil hot water, then add tea to make. Remove when finished.
    6. Add coffee-mate and sugar to tea and mix.
    7. Combine tea and bubble tea pearls together with crushed ice.

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    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:

    1. Brown Pork.
    2. Cut both onions and carrots thinly
    3. Take pork ground add in salt, pepper, onions and carrots.
    4. Mix well.
    5. Add pork combo on lumpia wrapper roll into form seal with egg mix.
    6. Deep fry for 12 minutes and remove.

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    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:

    1. Cut vegetables
    2. Fry carrot and onion, then add cabbage and green pepper
    3. Add chow mein noodle into step 2
    4. Salt and pepper
    5. Sauce

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    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:

    1. Boil meat with ingredients (onion, garlic, salt, pepper) for 2 hours.
    2. Second, mix corn with meat for 1 more hour
    3. Blend the California chilies with water, then add it to the pot.
    4. Let the pot boil for 30 minutes, then you're done!

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    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.

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    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:

    1. Cream butter and sugar until light and fluffy add egg yolks and beat until smooth.
    2. Add coconut and milk, stir until well mixed.
    3. Sift together flour, baking-powder and salt.
    4. Add to butter and mix.
    5. Beat egg white until stiff and carefully fold them into mixture
    6. Put into a greased and floured pan.
    7. Bake in 390F for 12-15 minutes until done.

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    Native American Student Association

    Fry bread

    Event Yield: --
    Ingredients

  • White flour 4 cups
  • Salt 1/2 tsp
  • Baking powder

    • Instructions:

    1. Combine all ingredients.
    2. Add about 1.5 cups lukewarm water and kneed until dough is soft but not sticky.
    3. Shape dough into balls the size of a small peach.
    4. Shape into patties by hand; dough should be about 1/2 inch thick.
    5. Make a small hole in the center of the round.
    6. Fry one at a time in about 1 inch of hot lard or shortening in a heavy pan.
    7. Brown on both sides.
    8. Drain on paper towels and serve hot with honey or jam.

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    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:

    1. Crush corn with food processor.
    2. Mix the corn with other ingredients to make a batter.
    3. Deep fry the batter (golf ball sizes) in the vegetable oil.

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    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:

    1. Drain all can fruit over night.
    2. Mix condensed milk and cream cheese together until smooth.
    3. Fold in the cool whip.
    4. Add fruit.

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    Vietnamese Student Association

    Roast pork

    Event Yield: 400
    Ingredients

  • Salt
  • Char Shu
  • Five spice
  • Garlic Powder

    • Instructions:

    1. Was and pat dry pork.
    2. Slice underside of meat in 1.5 inch widths.
    3. Mix seasoning.
    4. Marinate.