Mad Hatter Tea Party: 3 Delicious Recipes

Food The List
By: Teresa Strasser | Todd Covelli Posted: 10:40 PM, Oct 25, 2016

Lewis Carroll fans rejoice, Disney's Alice Through the Looking Glass is finally out on Blu-ray, DVD and on-demand!

To celebrate, Teresa Strasser and Ashley Adams, co-host of the popular YouTube cooking show Feast of Fiction have three Mad Hatter inspired recipes for the ultimate Alice in Wonderland viewing party.

Here are the full recipes:

1.  Mad Hatter Scones

Ingredients:

Pre-made scones

Fresh Strawberries

Redi-Whip topping

Pam Cooking spray

Directions:

Preheat oven to 375 degrees

Arrange scones on baking sheet, place in oven for 8-10 minutes.

Top with Redi-whip, add a sliced, fresh strawberry.

2.  Times a Tickin’ Chicken Salad Sandwiches

Ingredients:

4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved

1 can Rotel tomatoes

½ pound bacon, crumbled
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned
Directions:
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Serve on a min sandwich rolls.
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

3.  Queen of Hearts Empanadas

Ingredients:

1 can black beans

1 can of corn

1 Can Rotel Tomatoes

1 Can enchilada sauce

12 oz cream cheese

Directions:

Mix all ingredients in a bowl.

Scoop a tablespoon into pre made pie crust “hearts”

Cover with another “heart”

Bake on 325 degrees for 15-20 minutes or until golden brown.

Top with enchilada sauce and cilantro

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