BY ANN CIPPERLY
OPINION —
Well known for her gracious and elegant style in hospitality and decorating, Ann Fuller of Opelika excels at both during the holiday season. For Ann and her husband, Dr. Earle Fuller, Christmas is about family, friends, traditions, good food and giving. Ann has shared her love for both talents as chairman for the “Baptist Bounty” cookbook for the First Baptist Church, decorating the church at Christmas and with weekly floral arrangements for 45 years until recently retiring.
The Christmas season is an important time for the Fullers, they said, as their daughter, three sons and eight grandchildren will visit. Ann’s brother and his family, who live in Georgia, will also visit for a special dinner.
Ann grew up in Georgia and attended high school in Princeton, New Jersey. Ann and Earle met while they were attending Emory University. They were married after Ann graduated, and Earle was attending medical school. Ann taught English at Druid Hills High School in Atlanta, Georgia, while he was completing medical school. After Earle’s residency, they lived in Augsburg, Germany, for two years.
They moved to Opelika in 1969 when Earle was recruited by surgeons, Doyle Haynes and Bill Lazenby, as an anesthesiologist at Lee County Hospital, now East Alabama Health. At that time, he was the only anesthesiologist on staff. Earle retired a few years ago and is now enjoying retirement.
After living in Opelika for several years, Ann, who said she has a love for historic homes, became interested in an 1800s house on Second Avenue. After a large tree fell and severely damaged the front of the home, the Fullers purchased it. They moved the English Tudor house to Morris Avenue in the mid-1970s and restored it into a beautiful home with the help of Charles Weissinger. The elegantly furnished home was featured on several tours of homes.
After their children were grown, a 1920s Georgian-style house Ann said she had always admired came on the market in 2006. The Fullers were planning on downsizing. While the house was spacious, it was not as large as the English Tudor home. They decided to purchase the 1920s house on Fourth Avenue in Opelika before Earle saw it.
Designed by Atlanta architect Kennon Perry, the Georgian style home is striking, especially at Christmas. Only two families had lived in the house before the Fullers, each for 40 years.
Ann added her decorating style with English antiques, rich with the patina of age that furnish the house beautifully. Ann and a friend, Jane Whaley, who lived in Troy, traveled to England frequently to find antiques for their homes and their clients’ homes.
As an interior decorator, Ann also had a small antique shop, Cottage Antiques, in downtown Opelika for several years. Ann and Jane have both retired from the decorating and antique business.
Along with being busy with the business, Ann has been actively involved at the First Baptist Church, the Opelika Historic Preservation Society and the former Opelika Arts Association. Ann was editor of the much loved “Baptist Bounty” in 1981 with Dena Haynes and a large committee of church friends. After three reprints, Ann served as editor for the second volume in 2009 with Ashley Smith Durham.
With her devoted dog, King, at her feet, Ann decorates her house at Christmas with traditional evergreens, magnolia, holly, smilax, thick garlands, wreaths, berries, fruits and poinsettias. Reds, greens, silver and gold colors punctuate the seasonal theme for a classic and timeless look.
Over the years, Ann has selected a fresh Frazier fir as the Christmas tree, covering it with tiny white lights and as many shimmering ornaments as the branches will contain. The tree displays a collection of ornaments she has acquired throughout the years, some antique, others new. Her most cherished ornaments, she said, are ones her children made.
The dining room table has a dazzling centerpiece of an artful arrangement, featuring a white deer flanked by exquisite silver and white trees. The winter wonderland scene provides a festive accent in the dining room. Vintage linens, sparkling crystal and Christmas china in Winter Greetings by Katherine McClung for Lenox compose a picture-perfect table.
A stunning antique English sideboard displays a silver lamb with a gilded sunburst from a church in England. The antique mirror over the sideboard is gracefully framed with fresh wild smilax.
This year, family is coming at different times around Christmas and several on Christmas Day. Ann and Earle always go to the Christmas Eve service at First Baptist Church. For several years, she would serve a shrimp dish after the service. One of her favorite seafood dishes with crab meat sandwiches covered with shrimp sauce is a recipe from Earle’s mother.
The Fullers’ children and families will visit Christmas week and enjoy traditional favorite dishes from over the years. For Christmas lunch, Ann is serving an elegant menu, featuring Roasted Beef Tenderloin with Mushroom Sauce and a baked ham or pork tenderloin. Sides include Gourmet Potatoes, Oriental Green Beans, Spinach Stuffed Tomatoes or Asparagus with Lemon Herb Sauce, green salad with assorted fruit, French Silk Pie, Key Lime Pie and Coconut Cake.
Ann also serves classic southern ambrosia in a crystal bowl as a family tradition. Since her family doesn’t like coconut so much, Ann said she mixes a small can of crushed pineapple with about 10 naval orange slices and chopped pecans, and serves coconut on the side.
As Ann and Earle look forward to Christmas, she reflected over the years with family being in their home. Ann will finish decorating and planning menus, and she said she is thankful for the season of giving with time-honored traditions.
ROASTED BEEF TENDERLOIN WITH MUSHROOM SAUCE
Martha Ann Scott
Butter
Bacon
Salt and pepper
Preheat oven to 500 degrees.
Trim meat and put in foil lined pan. Sprinkle with salt and pepper.
Cover tenderloin with melted butter and top with bacon strips.
Lower temperature to 350 degrees when you put meat in the oven.
Cook 45 minutes to 1 hour.
Serve with mushroom sauce. (Can be cooked the day before serving.)
Mushroom Sauce:
1 stick butter
3 Tbsp. cornstarch
2 cans beef broth
2 Tbsp. Worcestershire
2 Tbsp. soy sauce
2 Tbsp. catsup
¼ tsp. pepper
½ tsp. onion powder
1 Tbsp. vinegar
1 ½ cups red wine
1 lb. mushrooms (sliced and sautéed in 2 or 3 Tbsp. butter for 10 minutes)
Simmer first 9 ingredients until thick. Add wine and stir well, then add mushrooms.
You can make the sauce ahead, and it also freezes well.
GOURMET POTATOES
This recipe by Betty Lett was voted the most popular recipe in Baptist Bounty. Ann serves this dish or twice baked potatoes for Christmas lunch. This dish can be prepared ahead and stored in refrigerator or can be frozen.
6 large potatoes, diced
1 tsp. salt
Dash garlic salt
1 tsp. grated onion
2 Tbsp. butter
8 oz. pkg. cream cheese, softened
8 oz. carton sour cream
1 cup grated cheese
Cook potatoes in salted water until tender; drain. Combine potatoes with seasonings, onion, butter, cream cheese and sour cream. Whip until mixture is smooth and fluffy.
Place in buttered 2-quart casserole. Top with grated cheese. May be refrigerated overnight, if desired. Bake at 350 degrees for 30 minutes or until brown. Suitable for freezing. Serves 8 to 10.
SPINACH STUFFED TOMATOES
Two 10-oz. packages frozen spinach, cooked and well drained
½ stick butter, softened
1 large pkg. cream cheese, softened
Salt and pepper to taste
Lemon juice
Bread or Ritz cracker crumbs
Butter, melted
4 to 5 tomatoes, halved
Preheat oven to 325 degrees. Mix softened cream cheese and butter, salt, pepper and lemon juice to taste; add to well drained spinach mixing well. Scoop some of the pulp from tomatoes; salt tomatoes and fill with spinach mixture. Top with bread or cracker crumbs which have been mixed with melted butter. Bake for 30 minutes. Serves 8 to 10.
ASPARAGUS WITH LEMON HERB SAUCE
1 lb. fresh asparagus
1/4 cup olive oil
1 ½ Tbsp. fresh lemon juice
1 clove garlic, minced
2 ½ Tbsp. fresh chopped basil (Do not use dried basil.)
½ tsp. salt
Freshly ground pepper
4 Tbsp. pine nuts, toasted
Remove ends and any tough scales from asparagus.
Steam asparagus until crisp-tender.
Drain and rinse quickly with cold water. Set aside.
To make sauce, whisk together olive oil, lemon juice, garlic, basil, salt and pepper.
Microwave olive oil mixture on high for 45 seconds, then toss asparagus with mixture.
Arrange on a serving dish and sprinkle with pine nuts.
Cool to room temperature and serve.
Serves 4.
COMPANY CARROTS WITH HORSERADISH SAUCE
2½ lbs. carrots, peeled
½ cup mayonnaise
1 Tbsp. chopped onion
1 Tbsp. horseradish
salt
pepper
¼ cup crushed saltines
2 Tbsp. butter
Parsley
Paprika
Cook carrots in enough water to cover until tender crisp. Drain, reserving ½ cup of liquid. Cut carrots into strips. Place in a 2-quart baking dish.
Combine reserved liquid, mayonnaise, onion, and horseradish. Add salt and pepper to taste. Pour over carrots. Sprinkle crushed crackers on top. Dot with butter; sprinkle with parsley and paprika. Bake at 375 degrees for 20 minutes or until thoroughly heated.
ORIENTAL GREEN BEANS
1 ½ lbs. green beans, fresh, trimmed
3 Tbsp. soy sauce
1 Tbsp. sesame oil or olive oil
1 serving (1 packet) sugar substitute (Splenda)
6 cloves garlic, minced
In a large pot of rapidly boiling water, cook green beans until just tender, 4 to 5 minutes. (I get the steam in bag kind and steam in microwave instead). While beans are cooking, in a small bowl, combine soy sauce, oil and sugar substitute and set aside. Drain beans and set aside.
Spray wok or 10-inch skillet with nonstick cooking spray; place over medium-high heat. Add garlic; cook, stirring constantly, until softened, 20 to 30 seconds. Add green beans; cook, stirring and turning constantly, until well coated, about 2 minutes. Add soy sauce mixture; continue to stir and turn until most of the liquid is absorbed, 1 to 2 minutes.
CLASSIC SOUTHERN
CHRISTMAS AMBROSIA
12 navel oranges, peeled and sectioned. Leave no white or membrane.
1 small can crushed pineapple and juice
1/2 cup broken pecans
1/2 cup grated coconut (fresh or frozen)
¼ cup sugar (or more)
Mix and refrigerate.
Serve in a pretty crystal bowl.
Note: Because some family members do not like coconut, I serve the coconut in a separate bowl to be added, if desired.
PORK MEDALLIONS WITH MUSTARD SAUCE
3 Tbsp. vegetable oil
1 Tbsp. coarse ground mustard
1/2 tsp. salt
1/2 tsp. pepper
2 (3/4 lb.) pork tenderloins
1/4 cup dry white wine
Mustard Sauce:
1 3/4 cups heavy cream
1/4 cup coarse ground mustard
1/4 tsp. salt
1/8 tsp. pepper
Combine oil, mustard, salt and pepper and stir well. Place tenderloins in a plastic bag and pour marinade over meat. Close bag, rub to coat meat, and refrigerate 8 hours.
When ready to cook, place tenderloins on rack in a shallow roasting pan. Bake at 375 degrees for 30 minutes. Baste every 10 minutes with wine. Check for doneness after 30 minutes; return to oven, if needed. Slice tenderloins into 1/2 to 3/4-inch slices. Arrange slices on platter and spoon mustard sauce down center of slices. Garnish with fresh basil or parsley. Serve with remainder of sauce. Serves 4 to 6.
Mustard Sauce: Heat whipping cream in heavy saucepan on low heat 10 to 15 minutes. Do not boil. Stir in mustard, salt and pepper; heat 1 minute. Makes 1 1/4 cups.
FESTIVE GREEN SALAD WITH ASSORTED FRUIT
Dressing:
½ cup vegetable oil
¼ cup tarragon vinegar
3 Tbsp. sugar
½ tsp. Tabasco sauce
Salt and pepper
Salad:
1 large head red or green leaf lettuce
1 (11 oz.) can mandarin oranges, drained
1 cup strawberries, sliced
I kiwi fruit, peeled and sliced
1 cup blueberries
½ cup chopped celery
1 (3¾ oz.) pkg. slivered almonds, toasted
To prepare dressing, combine first 4 ingredients. Add salt and pepper to taste, mixing well to blend. Tear lettuce into bite-size pieces and place in a large salad bowl. Add fruit, celery and almonds.
Toss with desired amount of dressing. (Use leftover dressing for any green salad.) Serves 6 to 8.
FRENCH SILK PIE
Meringue Pie Shell:
3 egg whites (at room temperature)
1/8 tsp. salt
1/4 tsp. cream of tartar
3/4 cup sugar
1/2 cup finely chopped pecans
1/2 tsp. vanilla
Preheat oven to 300 degrees. Lightly grease 8-9 inch pie pan. In mixing bowl blend together egg whites until foamy. Add salt and cream of tartar. Add sugar gradually and continue beating until very stiff peaks form. Fold in nuts and vanilla extract. Pile into lightly greased pie pan, forming a nest by building up a half inch around the edge of the pie pan. Do not extend over the rim. Bake at 300 degrees for 50 minutes. Cool.
Filling:
1 (4 oz.) package sweet cooking chocolate
3 Tbsp. water
1 Tbsp. vanilla
2 cups heavy cream
In a double boiler place chocolate and water. Stir until melted. Cool. Add vanilla to chocolate mixture. Whip 1 cup of heavy cream. Fold into chocolate mixture. Pile into meringue shell and chill 2-3 hours before serving. Whip rest of heavy cream, piling high on top of pie. Garnish with bits of shaved chocolate and serve. (Meringues are best when made on a clear, dry day.)
SOUTHERN CORNBREAD DRESSING
3 cups crumbled cornbread
2-3 eggs
2-2½ crumbled dry bread
4-5 cups turkey or chicken stock
½ cup melted butter
1 onion, chopped finely
¼ cup finely chopped celery
½ tsp. pepper
1½ tsp. salt
1½ tsp. poultry seasoning
Preheat oven to 425 degrees. Mix bread; add raw eggs and remaining ingredients. Mix well. Have dressing really soupy, about the consistency of cake batter or thick soup. Bake in greased 9 by 13-inch baking dish for about 45 minutes. Serves 10 to 12.
AUNT FANNY’S CABIN
BAKED SQUASH
3 lbs. yellow squash, about 15 medium
1 stick butter, divided
½ cup chopped onion
2 eggs, beaten
1 Tbsp. sugar
1 tsp. salt
½ tsp. black pepper
½ cup breadcrumbs
Wash, scrape, cut up and cook squash. Boil squash until tender; drain and mash. Add half of the butter and remaining ingredients except breadcrumbs. Mix and pour into greased baking dish.
Make breadcrumbs by placing bread in blender. Sprinkle on top of squash. Melt reserved butter; drizzle over breadcrumbs. Bake at 375 degrees for 1 hour until brown on top.
BAKED SHRIMP & CRABMEAT SANDWICHES WITH
SHRIMP SAUCE
Dr. Earle Fuller’s
mother’s recipe
12 slices bread, crust removed
1 package lump crabmeat
½ lb. cooked shrimp, peeled
½ lb. New York cheddar sharp cheese, grated
4 eggs, beaten
3 cups milk
½ tsp. salt
Prepare a day ahead. Butter tops of bread and place 6 slices in a greased 9 by 13 inch baking dish. Sprinkle with cheese, crabmeat and shrimp. Top with remaining bread slices.
Mix eggs, milk and salt; pour over sandwiches. Refrigerate overnight. Next day, allow to come to room temperature. Bake one hour at 325 degrees. Serve with Shrimp Sauce. Makes six servings.
Shrimp Sauce:
1 can undiluted cream of shrimp soup
1 cup sour cream
½ lb. cooked shrimp, peeled (reserve several for garnish)
Parsley for garnish
Heat soup; add sour cream and shrimp. Heat slightly. Spoon generously over sandwiches. Garnish with shrimp and parsley.
BRUNCH ALMOND
CAKE SQUARES
2 eggs
1 cup sugar
1 cup all-purpose flour
1 cup melted butter
Almond topping
Combine eggs and sugar; beat with electric mixer until thick and lemon colored. Stir in flour and butter; pour batter into a greased and floured 13x9x2 inch baking pan.
Bake at 350 degrees for 30 minutes. Spread almond topping over cake; broil cake 4 inches from heat for 3 to 5 minutes or until top is golden brown and bubbly. Cool on a wire rack; cut into 2-inch squares.
Almond Topping:
½ cup butter
½ cup sugar
½ cup sliced almonds
1 Tbsp. all-purpose flour
1 Tbsp. milk
Combine all ingredients in a small saucepan; cook over low heat, stirring constantly, until sugar is completely dissolved and mixture thickens.
KEY LIME PIE
1 (8 oz.) pkg. cream cheese, softened
1 (15 oz.) can sweetened condensed milk
1/3 cup key lime juice
Zest of 3/4 lime
1 cup sour cream
Crust:
2 cups graham cracker crumbs
2 Tbsp. sugar
1 stick butter, melted (can use less)
1 cup chopped pecans
Prepare crust. Combine cream cheese and condensed milk. Add lime juice and lime zest, mixing well. Add sour cream and blend. Pour into cooled pie shell. Refrigerate for 4 hours or more before serving. Garnish with whipped cream, lime slices and mint sprigs. Serves 8.
Crust: Mix ingredients well. Press into a 9 inch pie plate, making sure crust comes up sides to lip of pie plate. Bake at 350 degrees for 15 to 20 minutes until lightly brown. Cool on a wire rack.
COCONUT CAKE
A Christmas favorite!
Liz Kuykendall
1 Duncan Hines Yellow Butter Cake mix
Bake according to package directions in 2 layer pans. When cool, split each layer.
Frosting:
16 oz. sour cream
12 oz. fresh or frozen coconut (save some for top of cake)
2 cups sugar
1 small carton Cool Whip
Mix together sour cream, coconut and sugar and save 1 cup of the mixture to fold into Cool Whip. Frost between four layers with sour cream and coconut mixture. Frost top and sides with Cool Whip mixture. Sprinkle coconut on top.
Store in refrigerator. This keeps well.