ADVERTISEMENT
- Real Recipes from Real People -

re: old fashion prints

Misc.
hi nancy. i believe what you are talking about is paper tole. you take 4-5 prints all the same, cut your shapes, colour the edges and shape. then you apply with silicone to one original print which has been glued down to 1/4" syrofoam or if the print is large you can take it to a framing store and ask them to glue it to matte board. to find your prints try looking for stores that sell prints or look on the internet for papertole prints. anton peck has alot of prints with which you are describing. i have done a few myself. good luck and hope i was helpful. maureen
MsgID: 181427
Shared by: maureen welland ontario canada
In reply to: ISO: old fashion prints to make 3 d pictures
Board: Crafts and Hobbies at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Nancy - Southern California
2
  maureen welland ontario canada
3
  Nancy - Southern California
ADVERTISEMENT
Random Recipes
  • Bretzels/Bratzellst - Thank You: Brazeli Recipie
  • Thank you for your recipe -- I am providing two others; one from my great-aunt [1st Generation American from Switzerland] and one from a friend. I have on old non-electric iron for use on a gas stove. BRETZELS/BRATZELL...
  • Fish la Grecque (baked with red onion, tomato and feta)
  • b>FISH LA GRECQUE 2 Pounds fish fillets 1 medium red onion, thinly sliced in rounds 1 tablespoon fresh dill (1 teaspoon dried) Ground black pepper, to taste 1 tablespoon chopped fresh parsley 1/4 cup fresh lemon juice ...
  • Homemade Cheetos
  • While searching I also found this one, going to give it a go this weekend... A SEATTLE FOOD GEEK RECIPE FOR MAKING YOUR OWN BEECHER'S FLAGSHIP CHEETOS FOR THE POWDERED CHEESE: 50g (1/4 cup + 2 tbsp.) small pearl ta...
  • Crab Mousse
  • CRAB MOUSSE 2 tbsp unflavored gelatin 1/4 cup cold water 1 (10 3/4 oz) can condensed cream of mushroom soup 2 pkg (3 oz each) cream cheese, softened 1 cup mayonnaise 1 lb lump crabmeat 1 cup finely chopped celery 1 sm...
ADVERTISEMENT
  • Brio's Pasta Mediterranean
  • Pasta Mediterranean (Brio) Source: WKYC, As Seen on Studio 3; October 19, 2004 1 oz blended oil 4 oz crimini mushrooms, sliced 1/2 tsp garlic, chopped 1 tbsp basil, chiffonade 1 tbsp sundried tomatoes 1 tbsp caram...
  • Mediterranean Pasta with Fresh Tomatoes
  • MEDITERRANEAN PASTA WITH FRESH TOMATOES 8 ounces uncooked pasta shapes (shells, ziti, gemelli, or whatever you prefer) 1 tablespoons extra-virgin olive oil 1 (15 ounce) can cannellini beans, rinsed and drained 1 larg...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: old fashion prints
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!