Refugio Memorial Hospital Chamber of Commerce Site
American Cancer Society
U.S. Food and Drug Administration
Texas Department of State Health Services
Centers for Disease Control and Prevention
Most Office Hours
Monday-Friday 8:00 a.m.-5:00 p.m.
Monday-Sunday 8:00 a.m.-9:00 p.m.
Wellness Center Hours
Monday 5:30 a.m.-9:00 p.m.
Tuesday 5:30 a.m.-9:00 p.m.
Wednesday 5:30 a.m.-9:00 p.m.
Thursday 5:30 a.m.-8:00 p.m.
Friday 5:30 a.m.-7:00 p.m.
Saturday 7:00 a.m.-2:00 p.m.
Refugio County Memorial Hospital
The mission of Refugio County Memorial Hospital (RCMHD) is to provide and promote quality healthcare to the citizens of our county. Through our hospital, rural health clinics, wellness center, and specialty clinic we are striving to provide primary healthcare to our patients in Refugio County. Your welfare is a sacred trust to us and we take great pride in the care we deliver to our patients. Remember that whether you need emergency trauma care, routine surgery, minor illness care, or rehabilitatin in our swing bed program, we are here for you. RCMHD welcomes your suggestions as we continue to improve our healthcare services.
History of Refugio Memorial Hospital
Refugio County Memorial Hospital admitted its first patient on February 2, 1940. We have provided continuous service to the citizens of Refugio County since that date.
The original hospital was expanded in 1962 and then again in 2009. It was originally operated by several religious orders and in May of 1974, the county took over the entire operation. Early in 1977, the 65th Texas Legislature authorized the creation of the hospital district and this was confirmed by public vote on May 1, 1977.
Business Type: Doctors, Clinics and Medical Center
Business Type: Hospital and Urgent Care
Business Type: Physical Therapy and Rehabilitation
Medical License: Yes
Medicare/Medicaid Accepted: Yes
107 Swift St.
Refugio TX 78377
114 Swift St.
Refugio TX 78377
107 1/2 Swift St.
Refugio TX 78377
106 W. Wilson
Tivoli TX 77950
120 Wood Avenue
Woodsboro TX 78393
John Wineman, P.A.
Woodsboro Medical Clinic
Dr. Russell Mascarenhas
Refugio Rural Health Clinic
Dr. Patrick Hayes
Refugio Rural Health Clinic
Free Services offered:
- Lipid Screens (Heart Risk Assessments Including Cholesterol)
- Prostatic Specific Antigen (PSA)
- Blood Sugars
- Pulmonary Function Tests
- Vision Screenings
- Oxygen Saturations
- Adult/Child Flu Shots
- Adult Tetanus Shots
- Blood Pressures
- Depression/Stress Screenings
- Hearing Screening
- Health Screen Panel - $10
Come out to Refugio Memorial Hospital at 107 Swift St. to learn how to stay healthy and have fun while your doing it!
Visit us at www.refugiohospital.com for more information.
Avocado in Tortilla Cups
The Diabetic Recipes eNewsletter is launching in March! Click here to sign-up and receive 10 Diabetic Diet Tips!
(makes 40 pieces)
Per 2-piece serving:
95 calories (45% calories from fat), 3 g protein, 5 g total fat (0.8 g saturated fat), 11 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 25 mg sodium
1/2 carbohydrate (bread/starch), 1 fatClick here to visit Refugio Hospital Website
Using Alternative Flours
By: Allrecipes Staff at www.allrecipes.com
Don't let allergies to wheat or gluten keep you from enjoying baked products.
Take some of the guesswork out of the shopping search--use this list to find flour alternatives.
Potato Starch Flour
This is a gluten-free thickening agent that is perfect for cream-based soups and sauces. Mix a little with water first, then substitute potato starch flour for flour in your recipe, but cut the amount in half. It can be purchased in a health food store.
This is a light, white, very smooth flour that comes from the cassava root. It makes baked goods impart a nice chewy taste. Use it in recipes where a chewy texture would be desirable. It would work nicely in bread recipes such as white bread or French bread. It is also easily combined with cornstarch and soy flour. It can be purchased in a health food store.
This nutty tasting flour has a high protein and fat content. It is best when used in combination with other flours and for baking brownies, or any baked goods with nuts or fruit. It can be purchased in a health food store.
This is a refined starch that comes from corn. It is mostly used as a clear thickening agent for puddings, fruit sauces and Asian cooking. It is also used in combination with other flours for baking. It can be purchased in a health food store.
This flour is milled from corn and can be blended with cornmeal to make cornbread or muffins. It is excellent for waffles or pancakes. It can be purchased in a health food store.
This is ground corn that comes from either yellow or white meal. This is often combined with flours for baking. It imparts a strong corn flavor that is delicious in pancakes, waffles, or simple white cakes. It can be purchased in a health food store.
White Rice Flour
This is an excellent basic flour for gluten-free baking. It is milled from polished white rice. Because it has such a bland flavor, it is perfect for baking, as it doesn't impart any flavors. It works well with other flours. White rice flour is available in most health food stores, but also in Asian markets. At the Asian markets it is sold in different textures. The one that works the best is called fine textured white rice flour.
Brown Rice Flour
This flour comes from unpolished brown rice. It has more food value because it contains bran. Use it in breads, muffins, and cookies. It can be purchased in a health food store.
Kamut and Spelt Flours
These are ancient forms of wheat. While they aren't appropriate for gluten-free diets, they are excellent substitutes for plain wheat flour as they add wonderful flavor and consistency.
Wheat flour contains gluten, which keeps cookies, cakes and pies from getting crumbly and falling apart. It is what makes baked goods have a good texture because it traps pockets of air. This creates a lovely airy quality that most baked goods possess when baked with traditional wheat flour. In order to help retain this structure when using non-wheat flours, gluten substitutes must be added to a gluten-free flour mixture. For each cup of gluten-free flour mix, add at least 1 teaspoon of gluten substitute. Here are three very good substitutes for gluten.
- Xanthum Gum
This comes from the dried cell coat of a microorganism called Zanthomonas campestris. It is formulated in a laboratory setting. This works well as a gluten substitution in yeast breads along with other baked goods. You can purchase it in health food stores.
- Guar Gum
This is a powder that comes from the seed of the plant Cyamopsis tetragonolobus. It is an excellent gluten substitute and it is available in health food stores.
- Pre-gel Starch
This is an acceptable gluten substitute. It helps keep baked goods from being too crumbly. This, too can be purchased at most health food stores.
Substitution is the solution
If you are ready to try some recipes, start with recipes that use relatively small amounts of wheat flour like brownies or pancakes. These turn out lovely and the difference in taste is minimal. Here are two gluten-free flour mixtures that are suitable for substituting wheat flour cup for cup.
- Gluten-Free Flour Mixture I
1/4 cup soy flour
1/4 cup tapioca flour
1/2 cup brown rice flour
- Gluten-Free Flour Mixture II
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour
The above mixtures can be doubled or tripled. Another option is to purchase a gluten-free flour mixture at a health food store to avoid the guesswork involved in substitutions. This flour mixture can usually substitute wheat flour cup for cup, but read the package directions to be sure. Keep these flour mixtures stored in containers at room temperature and keep them on hand to simplify your baking routine.