Kathryn Whetstone loves art and cooking, and is busy planning a sweet homemade Alabama holiday art show, and checking family recipes to plan the food she will prepare during Christmas. The third art exhibition will be held at Art Haus from 9 a.m. to 4 p.m. on December 11, featuring Kathryn's jewelry and the artwork of her husband Bill, as well as other local artists. Part of the program will benefit Women’s Hope Health Clinic, an organization that provides assistance to women and families throughout the year.

More than 20 artists will showcase high-quality, hand-made unique items for sale, including pottery, hand-forged knives, jewelry, leather, woodwork, knitting, paintings, and candles. Drive-By-Tacos and Ross House coffee will provide food and beverages.

Catherine, the founder of the art exhibition, grew up in Opelika and was inspired by the art of her parents Helen and Dr. Bill Watley. Her mother and grandmothers Merle Whatley and Helen Stites also inspired her to cook.

"I grew up in the kitchen," Catherine said. "I remember standing on the footstool and asking my grandmother about cooking."

She remembers being with her grandmother Merle. She would cook with every cabinet door open, and there was flour all over the floor. She would turn on the music on the old Philco radio and sing while cooking.

"She had a great time," Catherine said.

On Christmas Day, her mother would get up at 5 in the morning, put the turkey in the oven, and prepare dinner at 2:30 in the afternoon. Dinner will be elegantly paired with turkey, condiments, molded cherry salad, with lettuce, assorted vegetables, homemade bread rolls and delicious desserts.

Kathryn helped her mother and was responsible for setting up the table and making the centerpiece decorations. The most popular centerpiece is a bowl of sparkling crystal ornaments, woven with ribbons and fresh green plants on a mirrored wheel.

Kathryn recalled how her mother taught her how to "line your ducks in a row" during large family dinners and entertainment. The silverware will be polished a few weeks ago, the table will be set and the food will be prepared.

"My mother taught me organizational skills, and these skills can now help me perform art performances," she said. "She taught me to plan everything methodically, consciously, and purposefully. It helped me a lot. She is a great Southern lady. Strong but gentle."

Catherine said that her mother has an art of entertainment. The women in her mother's family are musicians and artists. 

Her father was also an artist, carving beautiful ducks and songbirds, and playing various music on his Steinway. Occasionally, he would use his tooth gold to make jewelry for the ladies in his life, and he always gave unusual jewelry to Catherine and her mother.

He told Catherine, "I know you like your jewelry to be different."

He realized her interest in jewelry at a very young age.

Her family influence has been with her for many years. As her adult life changed and developed, Catherine began to think about what she wanted to do after living in the company. She was once again attracted by her love for unusual art jewelry. She sought jewelry courses from a tutor in northern Georgia and Nashville, Tennessee.

She is very interested in precious metal clay because it is porous and looks very retro. She used semi-precious stones and combined them with copper, brass, and silver. When she made a kind of jewelry for sale, she named her business Sophie's Muse in honor of her great-grandmother, who was an artist.

After Catherine and Bill (also an artist) got married a year ago, she started making more jewelry and using grandmother's antique buttons. Bill has worked in the television industry for many years and has created a variety of works of art, including sculptures and paintings on a wide range of subjects. Bill's work will also be exhibited at the art exhibition.

Both artists are preparing for the performance. They enjoy family time on Thanksgiving and look forward to more time celebrating family traditions at Christmas.

Catherine said: "Nowadays, holidays have become simple, but as we build memories, it is still fun to be with family and delicious food." "Thanksgiving, we spent some time on the family farm with the Bill family. We rode With four-wheelers, fishing and listening to music on the front porch overlooking the pond. Several outstanding musicians, including Bill, sit in rocking chairs and easily create beautiful music. It is very relaxing.

"The Whitley family will hold small gatherings around Thanksgiving, and Christmas will be celebrated in different families. Although food is always part of the event, on Thanksgiving and Christmas, my brothers and I like to be with our Grandchildren spend time together. This is joy. But these recipes are everywhere."

Kathryn and Bill and some other artists who will participate in the art show are sharing their favorite Christmas recipes. Be sure to cut these out and save them so that you can make delicious dishes this season.

Mark the Sweet Home Made Alabama art exhibition held from 9 am to 4 pm on December 11th, buy Christmas gifts and help Women's Hope at the same time. Previous art exhibitions also benefited Women Hope and the East Alabama Food Bank. Art Haus is located at 500 N. Railroad Ave. in the center of Opelika.

Ann Cipperly can be reached at recipes@cipperly.com.

Pamela Pattillo, braid Brandon Rusk, handmade leather Robin Reed, hand-poured candle Sam Cheek, wood/folk art Melissa Haggerty, soap Jim Denney, photography and painting Joni Thomas, fiber art Sharon Johnson, digital art Richard Atkins, iron Jill Holt, Oil Turner Porter, Wood Cynthia Barr, Acrylic Vickie Jernigan, Marble Jennifer Melton, Upgraded Folk Art Sybil Dees, Oil and Watercolor Canvas Ryan Rose, Glass Luke Green, Wild Animal Wood Carving Vinci Allen, Graphite/Watercolor, Alcohol Ink Painting/Acrylic Maria Auad, Pottery DeDe Wilson, Mixed Media Alisha Smiley, Candle Kathryn Whetstone, Hand Carved Silver Bill Whetstone, Sculpture and Painting 

Janet's Christmas wreath spread

Two 8 ounces. Bag. Cream cheese, softened

½ cup Miracle Whip (or other high-quality mayonnaise)

10 crispy bacon strips, cooled and chopped

Cool the mixture. When ready to serve, make the mixture into a wreath and garnish with parsley. Use sweet peppers or red sweet peppers to make bows. Serve with your favorite cookies. Can be frozen.

Lucille Johnson's Sweet Sausage Roll

Conecuh sausage cut into 1 inch lengths (or miniature sausage chains)

Unfold and separate the crescent dough. Cut each triangle in half. Place the sausage on the long end and roll it up tightly. Set aside.

Mix the remaining ingredients in the cake pan. Arrange the rolls, stitching side down in the mixture. Bake uncovered at 400 degrees for 15 to 20 minutes.

2 small packets. Cream cheese, softened

4 cups shredded cheese, room temperature

¼ – ½ cup maple syrup for topping

Bonte pan or jelly ring mold

In a large bowl, combine the cranberries and pineapple with the softened cream cheese and shredded cheese. Line the pan with plastic wrap. Fill the bottom with chopped pecans. Then add the cheese mixture. Cover with more plastic film.

Let cool for at least 2 hours. It's best if you do it the night before. Remove from the refrigerator one hour before serving. Place it upside down on the tray. Drizzle with maple syrup. Serve with wheat crepes or butter biscuits.

Ded Wilson; mixed media artist

When I think of Christmas food, I think of this recipe. It has been passed down from generation to generation in my family. Without it, Christmas would be different.

10 navel oranges, peeled and sliced

1 large can of citrus juice

1 large can of pineapple chunks and juice

1 large jar of cherry cherry juice, cut the cherries in half

Mix the ingredients together and cool. It should be the consistency of thick punch. Scoop into a small dessert bowl. You can adjust the ingredients according to your family’s favorite fruits. It should be sweet enough, but if not, add sugar to taste.

Jane herring spinach salad with poppy seed dressing

Mix the seasonings. Allow to sit overnight. Mix the salad with spinach, mushrooms and onions. Toss with dressing. You won't believe how delicious this is.

Sarah Freely's holiday spread

1 cup shredded cheddar cheese

Preheat the oven to 350 degrees. Grease the pie pan with nonstick cooking spray. In a bowl, mix mayonnaise, cream cheese, cheddar cheese and onions. Fold the pecans. Transfer to the prepared pan and top with crushed Liz biscuits. Bake in the preheated oven for 15 minutes. In a small saucepan, mix pepper jelly and water. Cook on low heat until melted. Remove the cheese sauce from the oven; put bacon on top. Top with hot chili jelly. Serve with Liz biscuits.

Helen Whatley's sweet and sour beans and beets with horseradish sauce

The mother is of German descent, and they like sweet and sour food choices. This is a good side dish for heavy meals. It is light and refreshing, and is a great compliment to most main dishes. If you prefer sourness to sweetness, reduce the sugar and replace more vinegar with some water. In addition, you can skip the beets, even though they make the dish so beautiful and appetizing. Don't forget the sour cream sauce. good to eat!

2 cans whole green beans, drained

1 can or canned beet chips (optional)

3/4 cup sugar (reduce the amount if needed)

Mix the marinade and pour over the whole beans, beet slices and onion slices. Cover and refrigerate for several hours or overnight. If possible, invert the container several times to evenly distribute the marinade when refrigerating. Use a slotted spoon to remove the vegetables and place them on a beautiful plate with the seasoning on one side.

This dressing goes well with salads, and you won’t be left with any. Serve with a spoon in a separate bowl next to the salad.

Mix the ingredients and mix. Put it in the refrigerator for several hours. Serve in a beautiful glass bowl and sprinkle with chives to make a beautiful display.

Pamela Pattillo, weaver and jeweler

Small package dried orange gel

Two cans of oranges, drained

Mix dry gelatin with Cool Whip and cottage cheese. Pour the oranges. Refrigerate for about an hour before serving.

Note: You can use any flavored gel and fruit cocktail. 

Combine the first four ingredients in a large bowl. When the powdered sugar is evenly moistened, knead. When the mixture becomes smooth, divide into four equal parts.

Using the food coloring of your choice, knead into one portion at a time. Roll into a small ball about an inch in diameter, then flatten it on wax paper. Let the mints air dry for about 2 hours, and then store them in an airtight container. 

24 oz. (6 cups) chopped joint jack cheese mixture

½ medium red bell pepper, chopped

1 can (4.5 ounces) sliced ​​mushrooms, drained

8 ounces. Cooked ham, cut into cubes or slices

2 tablespoons. Chopped fresh parsley or spinach

1 ¾ cup of milk or half a cup of milk

Chopped red bell pepper (optional)

Spray a 13 x 9 inch baking pan with non-stick spray. Spread half of the cheese evenly on the bottom of the plate. Melt butter in a medium frying pan. Add the onion, half of the bell pepper and mushrooms. Cook until tender. Put the vegetables on the cheese. Put ham on top. Cover with remaining cheese.

Beat the eggs in a large bowl. Gently scoop flour into a measuring cup; level. Add flour, parsley and milk to the eggs. Mix well. Pour the mixture, cover and refrigerate for 8 hours or overnight.

Heat the oven to 350 degrees. Bake uncovered for 55 to 65 minutes, or until the mixture is set and light brown on top. Let stand for 10 minutes before serving. Cut into cubes and garnish with red bell peppers and parsley.

2 1/2 cups shredded sharp or super sharp cheddar cheese

1 can (10 3/4 ounces) cheddar cheese condensed soup cream

Boil the noodles for 8 minutes, drain and put in a crock pot.

In a medium saucepan, melt butter, cream cheese and hot peppers.

Pour the melted mixture onto the noodles in a crock pot, then add sour cream, milk, salt, pepper and soup, and stir.   

Cook in a crock pot on low heat for 2 1/2 hours.

Pecan Pie by Louis Houston

Vickie Jernigan, Owner/Designer, Allmymarbles, LLC

Mix the flour and sugar, then add the syrup; stir to boiling point.

Melt the butter and pour it into the beaten eggs.

Add pecans, vanilla and milk.

Pour in the crust and bake at 350 degrees for 30 minutes or until the center is firm.

Red and white grape salad

Wash and dry the grapes, then mix in a large bowl. Mix sour cream, cream cheese, and sugar until smooth. Gently mix half of the mixture with the grapes. Sprinkle the rest on top of the grapes.

Sprinkle brown sugar and pecans on top.

Maple Syrup Baked French Toast Casserole

Cut the French bread into 20 slices, each 1 inch. Place the bread in a large buttered 9 x 13-inch baking pan, divide it into two rows, and slice overlappingly. In a large bowl, mix eggs, eggs, milk, sugar, vanilla and spices. Beat with a rotary mixer or whisk until mixed but not frothy.

Pour on the bread slices, making sure to cover them evenly. Scoop some between slices. Cover with foil and refrigerate overnight.

The next day, preheat the oven to 350 degrees. Spread the top of the pralines evenly on top and bake for 40 minutes until puffed and light golden brown. Serve with maple syrup.

1 cup packed light brown sugar

5-6 slices of daily bread, torn into pieces

Salt and pepper to taste

1 large can cream chicken broth

Chicken broth for the hen (10-12 cups should be made when the hen is roasted)

Bake the hens overnight in an oven at 225 degrees. Put the celery stalks into the cavity and cover with salt and pepper.

The next day, put 2 cups of onion and 1 cup of celery in 2 cups of broth and cook until clear. Set aside to cool.

To assemble the seasoning in a large bowl, add:

Ground cornbread, white bread, poultry seasoning, salt and pepper seasoning, creamy chicken broth, about 8 cups of broth, celery and onion liquid. Set aside.

Cut the cooked hen into medium-sized pieces. Then add it to the bread mixture.

Put the seasoning into the large, deep casserole. Cook until desired browning and consistency. Stir from the bottom of the pan to the top every 30 minutes. When it turns brown on top, turn it over and turn it brown again. If the seasoning sticks to the bottom or dries out, add more broth. You can also add butter.

Luke Green. The artist will offer a course "Carving the Eagles".

1 can kidney beans (#2 can), partially drained

1 can lima beans, drained completely

1 can pork and beans, do not drain

3 cloves garlic, chopped or 2 tablespoons. Mashed garlic

2 large onions, sliced ​​and halved

¼ cup of vinegar (preferably wine vinegar)

Brown bacon, onion, garlic. Before the bacon becomes crispy, add brown sugar, vinegar, and dry mustard. Cook for 10 minutes. Pour evenly on the beans. Bake at 375 degrees for 1 hour.

Helen Watley's Spinach Madeleine

Two 10 oz. Bag. Frozen spinach

6 oz. Velveeta cheese or young cream Gouda

Boil spinach. Drain and reserve ½ spinach liquid. In a saucepan, melt the butter, add flour and onions. Stir until smooth, then gradually add the spinach liquid and milk. Stir constantly while cooking until it thickens. Add celery salt, Worcestershire sauce, garlic powder and cheese until melted and combined. Add spinach and stir well.

Pour into a greased 2-quart baking pan. Cover with breadcrumbs. Bake at 350 degrees for 30 minutes.

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