Sauces, Compound Butters, Condiments

BACK BY POPULAR DEMAND AND PERSONAL REQUEST FROM MY CUSTOMERS, THIS WEEKS OFFERING WILL BE MEXICAN FOOD. THIS OFFERING WILL BE NEW MEXICO HATCH RED CHILE ENCHILADAS, HATCH GREEN CHILE ENCHILADAS OR CHRISTMAS ENCHILADAS!

NEW MEXICO HATCH RED AND GREEN CHILE ARE MY PERSONAL FAVORITES. ALONG WITH THE ECHILADAS, WE WILL OFFER CHILE CON CARNE COLORADO, TENDER CHUNKS OF PORK SHOULDER COOKED IN A HATCH RED CHILE SAUCE WITH POTATOES.

I wanted to clarify the enchiladas and sauces. There will be 3 cheese enchiladas that are filled with onion and cheese only and the beef will have beef, onion and cheddar cheese. So you can order cheese enchiladas with your choice of red chile sauce or green chile sauce or “Christmas” if you want your enchiladas topped half with green and half with red. Then each order is topped with a generous amount of cheddar cheese on top that will be melted. @highlight

I think it may be confusing when I stated ask me about queso….I have prior to this menu offered chile con queso dip and chips. If you want queso and chips, tell me and I’ll check to see what I ordered last time.

So the queso was to be considered as an enchilada topping, however, if you have someone that wants cheddar cheese and onion enchiladas or the beef, onion and cheese enchiladas with a cheese sauce, I could do that.

I hope this all makes sense…If not, just ask me.

3 CHEESE ONLY OR BEEF AND CHEESE ENCHILADAS, RICE AND BEANS. YOUR CHOICE OF RED OR GREEN CHILE ENCHILADA SAUCE. IF YOU WANT BOTH, ORDER CHRISTMAS!

CHILE COLORADO SERVED WITH REFRIED BEANS, MEXICAN RICE AND CORN TORTILLAS.

$15.00 PER PERSON. ORDERS TWO AND OVER TO WILL BE PACKAGED FAMILY STYLE WHEN APPLICABLE.

EACH ORDER SERVED WITH SIDE CHIPS AND HOMEMADE SALSA.

5.5 OZ CONTAINER GUACAMOLE – ADDL $2.00 8 OZ ADDITIONAL $4.00

Tuesday May 20 pick up at 250 HCR 3350 N Hubbard, or at the Pink Peony, Corsicana. Delivery $2.00 additional.

Smoked chicken, potato salad, baked beans and Texas Toast.
15.00 per person. Over 2 orders packaged family style.

Thursday May 22

Salisbury Steak with Brown Mushroom Gravy or Chicken Chicken Fried Steak with cream gravy (or both) 😄

Buttery Mashed Potatoes, Fresh Country Style Green Beans, Texas Toast.

15.00 per person

King Ranch Chicken Casserole. Per Southern Living “With roots in the Lone Star State—some Texans even consider it to be the state’s official casserole—King Ranch chicken casserole, or King Ranch chicken as it’s sometimes called, showcases the piquant flavors that are an integral part of Tex-Mex cuisine.”

Tamale Pie. The ultimate one pan meal. Beef loaded with spices, vegetables and other ingredients all piled into a dish and covered with a delicious corn meal topping and cheese.

Both dishes will include Mayocoba Beans that are a favorite in Mexico. The beans are cooked with Avocado leaves and Epazote, important herbs in Mexican cuisine, similar to our use for bay leaves.

and, Ensalada De Col, a dish that is liked so well from The La Posta Restaurant in Old Mesilla! It’s shredded cabbage with a simple vinaigrette that will break up the richness in these dishes and enhance the flavors.

King Ranch Chicken Casserole with above sides – $12.99 per serving

Tamale Pie with above sides – $12.99 per serving

Call or text me at 903-879-0430. Pick-ups and deliveries will be on Tuesday, and by noon on Thursday.

A Cook Named Rebecca menu is:

Lasagna Bolognese. 

Marcella Hazen’s Bolognese. A creamy ricotta mixture. A Velvety bechamel. A luxurious finishing tomato sauce. You Will love this dish served with a side salad and garlic bread. Family style meals will be prepared in that manner. Served with a side Italian Salad with Garlic Bread.

$15 per serving.

Chicken Parmesan. 

Very thinly pounded out chicken breast that are then dredged in flour, dipped in egg then breadcrumbs, all made from scratch.  The kit will be prepared with all separate components for you to finalize the dish with instructions for the best outcome.

Served with a side Italian Salad with Garlic Bread.

$15 per serving.

Chicken Parm Caesar Salad.

A Chicken Breast pan fried in olive oil the way of a Chicken Parm but served on a Caesar Salad with all the trimmings. Delish! All Components will be packed separately to give you the freshest ingredients. Served with garlic bread.

$12.00 per serving.

Ask me about large orders.

HERE’S THIS WEEK OFFERINGS FROM A COOK NAMED REBECCA (acooknamedrebecca.com) Please message me, text or call me at 903 879 0430 to order. If you are not in my contacts please state your name so that I can add you to my contact list.

AVAILABLE FOR PICKUP at 250 HCR 3350 N, Hubbard, Texas. Monday pickup will be available after 12:00. Tuesday pickup will be before 11:00 or after 5:00. Wednesday after 12:00, Thursday before 11:00 or after 5:00, Friday available after 12:00. Delivery is available for an additional 2.00 fee. Orders for Corsicana are available for pick up at The Pink Peony/Rachel without an additional charge.

Meatloaf with Creole Sauce with 2 sides and homemade buttermilk cornbread. $12.99 per serving. See below for side choices.

This meatloaf was a favorite menu item at my restaurant, the Jubilee. This will be served with a side of skin on hand mashed potatoes and I like to provide seasonal vegetable choices. Sides will be in season southern fried cabbage or Greens with pot liquor. 4 cheese Macaroni and cheese will be available for an additional charge of 2.00.

PRE-ORDER FOR WEDNESDAY, April 9, 2025 FOR PICKUP AT 250 HCR 3350 N. HUBBARD. AVAILABLE FOR PICKUP AFTER 3:00. PM me or text me at 903 879 0430 TO PLACE YOUR ORDER. IF I HAVE 4 OR MORE ORDERS IN CORSICANA, I CAN OFFER PICK UP AT THE PINK PEONY BOTIQUE IN CORSICANA.

NEW MEXICO HATCH GREEN CHILE CHICKEN CASSEROLE WITH FRIJOLES AND TORTILLA CHIPS.

$24.00 for 2 (Includes casserole, side of pinto beans and tortilla chips). Servings are hearty.

This is an absolute family favorite. This casserole layered with corn tortillas layered with cheese and a delicious chicken cream sauce is delicious. Perfect for a weeknight meal

For those who are new to my page my website is https://acooknamedrebecca.com. Not only have I written recipes, photographed them and posted them on my site, I have a long history of cooking. I started cooking at 12 years old. I grew up with amazing cooks, spending summers in my grandmothers restaurant. A dream came true in the 1980’s for me to own my own restaurant. It was called “The Jubilee” on Camp Bowie. We made all food from scratch concentrating on Southern recipes. It was a Fort Worth favorite for breakfast and lunch.

I started this food blog in 2016 and now we are testing the waters to see if there is a market for pre-ordered food in my community. The way it works is that we will post meals that can be preordered in advanced to be ready on a designated time for picked up.

You may ask if I am licensed. Yes I have a food handling certificate and I am Cottage Business certified from A&M.

Soon you can order and pay online. In the meantime message me or call me at 903-879-0430.