Spicing things up is nice, just in the right place

There were errors in two of the winning recipes in the 28th annual Recipes from Our Readers, published last Thursday.

The addition of 2-3 tablespoons of horseradish sauce was to be included in the Lump Crabmeat Dip, but was accidentally added to the Chicken and Spinach Tortellini Soup.

The correct recipes are reprinted here. We apologize to our winners and our readers for the mix-up.

Lump Crabmeat Dip

Peggy Zimmerman, Tamaqua

1 cup cream cheese, softened

½ cup mayonnaise

1 tablespoon Dijon mustard

½ tablespoon lemon juice

About 1 tablespoon extra-virgin olive oil, optional

Kosher salt and freshly ground black pepper

2 tablespoons chopped chives

1 ½ cups (about 12 ounces) lump crabmeat, drained and picked over

2-3 squeezes of horseradish sauce

In a food processor or blender, add the cream cheese, mayonnaise, horseradish and Dijon and blend until smooth. Then add the lemon juice and olive oil, if desired, and season with salt and freshly ground black pepper. Process until all the ingredients is well combined, scraping down the sides with a rubber spatula as you go. Place the mixture into a large mixing bowl and fold in the chopped chives and crabmeat. Adjust seasoning with salt and pepper then cover and set aside in the refrigerator. To serve, line a bowl with curly green leaf lettuce. Fill the bowl with the crab mixture. Place the bowl in the center of a platter. Fill the platter with an assortment of your favorite crackers.

Chicken and Spinach Tortellini Soup

Lillian Birkmier, Tamaqua

1 ½ cups sliced fresh mushrooms

2 tablespoons butter

2 garlic cloves, minced

4 14.5-ounce cans reduced-sodium chicken broth

1 9-ounce package refrigerated cheese tortellini

4 cups shredded rotisserie chicken

1 6-ounce package fresh baby spinach, coarsely chopped

½ teaspoon pepper

8 teaspoons grated Parmesan cheese

In a large pot, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add broth and bring to a boil. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Add the chicken, spinach, and pepper; cook until spinach is wilted. Sprinkle each serving with 1 teaspoon cheese. Yield: 8 servings.