We gather together/ Dining clubs flourishing with a delicious

0 Comments | Gazette, The (Colorado Springs), Apr 24, 2002 | by Teresa J. Farney

"The best part of the group ... is the people," says Pat Krieger, who helped form the Gourmet Dinner Group with Skarke. "I really think we are closer than with our family members. We rejoice in each other's success and are devastated when something bad happens. I think there is magic in sharing wonderful food and drink with others."

CRAVING A CLUB?

Here are some tips for starting a dinner club, from the Learning Network Web site and Cooking Light Web site:

Set a regular date that's easy to remember. Plan to meet when you have more time to relax, such as a Friday or Saturday night.

Start small.

Think about how your group will "mix."

You can set the tone for the dinner club by kicking things off at your house, or hold your first meeting on neutral ground, like a restaurant.

Take a little time at that first meeting to agree on your club's basic structure. Will you rotate houses and have potlucks? Or will you cook all or some of each meal together? Remember to exchange contact information.

Selecting a theme such as Comfort Foods or Mexican inspires club members to try out new recipes.

Allow time for the group to click.

STARTING OR JOINING A DINNER CLUB

The American Association of University Women is open to men and women who have earned a four-year college degree. They have 25 interest or study groups, including the Wine and Dine group, which meet monthly. Prospective members may attend one branch meeting and two different interest groups, one time each, before paying dues. Call 535-2646.

Cooking Light magazine's Web site, www.cookinglight.com, offers tips on forming supper clubs and a locator for existing Cooking Light supper clubs. There are clubs in more than 150 cities in the United States and Canada, including a few in the Denver area.

Habichuelas Toledanas (Green Beans Toledanas)

Serves 6

2 pounds fresh, tender green beans

1 cup water

1 teaspoon salt

2 tablespoons olive oil

2 tablespoons butter

1 (3-ounce) jar mushrooms, drained

1/2 cup slivered almonds

1 medium white onion, thinly sliced into

rings

1/2 teaspoon white pepper

3 hard-cooked eggs, finely chopped

1 (3-ounce) jar pimientos, drained and

diced

2 tablespoons wine vinegar

Combine green beans, water and salt in saucepan and cook about 25 minutes. Drain and transfer to a 2-quart casserole. Keep warm.

In skillet, heat oil with butter. Add mushrooms and almonds. Saut until golden. Add onion rings and pepper and cook only until onions are transparent.

Sprinkle eggs and pimientos over beans. Add sauted mixture and vinegar. Toss lightly and serve hot.

Source: "Clarita's Cocina," by Clarita Garcia.

Nutrition data, per 1 1/2-cup serving: Calories 266 (62 percent from fat); fat 18.4 g (sat 4.7 g, mono 9.8 g, poly 2.5 g); protein 10 g; carbohydrates 20 g; fiber 7 g; cholesterol 117 mg; sodium 497 mg; calcium 125 mg.

The chicken recipe is from Judi Doherty, who got the dish from a cooking class at Caf Giovanna and served it at her neighborhood "Dinner Club." The remainder of the recipes on this page and on FOOD 3 are from a Spanish menu Pat Krieger designed for her Gourmet Dinner Group.