Wednesday, September 23, 2026

First Baptist Medical Menu

 These recipes come from the First Baptist Medical School of Radiology. The recipes were submitted from students. The idea behind the recipes was to help others get healthier by eating foods that are quick to make and good to eat.

SHRIMP SALAD

  • 2 cups boiled pasta of choice*
  • 1 cup small salad shrimp, defrosted and dried off
  • 3 cut up boiled eggs
  • 1/2 cup tiny cheddar cheese or swiss cubes of cheese (1/4")
  • 1/4 c sweet pickle relish
  • 1/2 cup finely chopped celery
  • 1 c frozen English or tiny canned green peas, drained
  • 1 tsp grated onion (may be red onion)
  • 1 tsp sugar
  • 1/2 tsp accent or other MSG
  • 1/2 tsp paprika

The Dressing

  • 1/2 c premade French dressing
  • 1/2 c Miracle whip or light mayonnaise
  • Mashed up shrimp (about 1/4 cup)

  1. Mix the dressing first and add to the rest in a bowl. 
  2. Its recommended to serve chilled

*Keep in mind this is a chilled salad usually and if you use a lower carb pasta it may have an off putting texture when chilled.

MAINDISH SUMMER SALAD

  • *2 1/2 cups cubed, cooked ham (not deli)
  • *1/3 c chopped onion
  • *2 garlic cloves
  • *1 tsp dried oregano
  • *1 tsp dried thyme
  • *1/4 tsp cayenne (optional)
  • *1/4 tsp pepper
  • 1 tbsp cooking oil
  • 1/3 c cider or red wine vinegar
  • 4 c cooked and cooled rice (lowers the carbs!)
  • 3 c diced cooked chicken breast
  • 2 celery ribs, thinly sliced
  • 1/2 c julienned green and red bell peppers
  • 2 green onions with tops, sliced
  • 1 pt cherry tomatoes

  1. In a skillet over medium heat saute the first 7 ingredients (*) in the oil until tender.
  2. Remove from heat and stir in vinegar
  3. Cool for five minutes
  4. In  a bowl toss the rice, chicken, celery, peppers and onions
  5. Stir in the ham mixture
  6. Cover and chill at least 2 hours or more
  7. Garnish with tomatoes.

Yields 9 servings.

CORNISH HEN CHATEAU MADELINE

  • 6 (1 1/2 lb each) Cornish Hens
  • 3/4 cups butter or margarine
  • 3/4 cups dry white wine
  • 7 tbsp dried tarragon leaves (or 4 fresh, chopped)
  • Salt and pepper to taste
  • 6 cloves peeled garlic
  • Garlic salt
  • 2 tbsp flour

  1. Wash the hens under cold water and clean out well.
  2. Drain dry.
  3. Make a basting sauce with butter, wine and 1 tbsp tarragon.
  4. Sprinkle the insides of each bird with salt and pepper and 1 tbsp tarragon
  5. Sprinkle the outside liberally with the garlic salt.
  6. Preheat oven to 450 degrees
  7. Place hens in a shallow pan without a rack
  8. Baste very well every 15 minutes, roast well for 1 hour or until brown and tender at 165 degrees in the breast area.

They can be stuffed with rice or anything else you desire.

NANAS STUFFED PEPPERS

  • 1 tbsp margarine or butter
  • 1/2 c finely chopped celery
  • 1 (10 3/4 oz) reduced fat lower sodium or no salt cream of mushroom soup
  • 1 c water or chicken broth
  • 1 single serving size envelop of instant onion soup mix (or 1 tbsp onion soup mix)
  • 4 cups cubed cooked chicken
  • 3 c hot cooked rice
  • 5 large green bell peppers (about 8 oz each) cut lengthwise and cleaned out
  • 1 tsp lemon pepper seasoning
  • 1 1/4 c shredded cheddar cheese (about 5 oz)
  • 1/3 c chopped pimento

  1. In large saucepan meld the butter over medium heat
  2. Add celery and cook until tender
  3. Stir in the soup and water or broth with the dry onion soup mix
  4. Heat until bubbly
  5. Stir in the chicken and heat through
  6. Stir in the rice and remove from heat
  7. Place pepper halves top side up and divide chicken mixture between them
  8. Sprinkle with the lemon pepper seasoning and loosely cover with foil
  9. Bake at 350 for about 25 minutes or until the peppers are crisp-tender (see note below)
  10. Sprinkle with cheese and pimento, return to the oven and back another five minutes more.

This makes 10 servings.

NOTE: If you want to be sure the peppers are soft enough to cut, I suggest pre-roasting them at 400-425 until they blister. I also make "drain holes" for any juices from the pepper to escape.

BAKED BEEF AND RICE

  • 1 1/2 lb ground beef
  • 1 c uncooked, rinsed rice
  • 1 sm chopped onion
  • 2 tbsp shortening* 
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 2 oz stuffed green olives, sliced
  • 2 c tomato juice (2 small cans)
  • 1 1/2 c boiling water
  • 1/2 c shredded cheese

  1. Brown the beef, rice and the onion in the shortening. 
  2. Drain off the excess fat.
  3. Add the salt, pepper and paprika
  4. Add the sliced olives, tomato juice and the boiling water
  5. Place in a 1 1/2 quart baking dish
  6. cover tightly and bake at 300 for 1 hour**
  7. Uncover and sprinkle with cheese and bake another 10 minutes or until the cheese is melted.

Makes around 6 servings

* you may want to use olive oil

** check the rice, if its not very close to being done, continue cooking until it is before going to the next step

RED LOBSTER BISCUITS

  • 2 cups bisquick or you could use Carbquick
  • 1/4 c melted butter
  • 1/2 c shredded cheddar cheese
  • 2/3 c lowfat buttermilk
  • 1/4 tsp garlic powder

  1. Combine the bisquick, cheese and milk until a soft dough forms. Beat vigorously another 30 seconds to create some gluten
  2. Drop by spoonfuls on baking sheet.
  3. Bake at 450 for 8-10 minutes
  4. Baste with butter and garlic mixed

Makes 8 biscuits

MORNING GLORY MUFFINS

  • 1/4 c oil
  • 3/4 c applesauce (you can use unsweetened)
  • 1 1/2 c sugar
  • 1/2 c raisins (may use currants)
  • 1/2 c shredded coconuts
  • 1/2 c walnuts
  • 3 eggs 
  • 2 c flour
  • 2 tsp baking soda
  • 1/2-3/4 tsp salt
  • 1 tsp nutmeg
  • 1 1/2 tsp cinnamon
  • 2 c grated carrots

  1. Mix the above together, lumps are ok!
  2. Fill cups to a little over 1/2 full 
  3. Bake at 350 for 12-15 minutes or until tops bounce back.

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