Ballerina Bears
By Maureen
Hardegree
Craft Supplies:
1 teddy bear
Thread to match bear fur
Thread to match ribbon for toe shoes
1-2 spools 2 1/2-inch wide organza wired ribbon (for tutu)
1 spool 1 1/2-inch wide satin ribbon (for shoes)
1 spool 5/8-inch wide satin ribbon (for shoes, color should
match the 1 1/2-inch satin ribbon)
6 inches stiff gold or silver trim (for crown)
Gold or silver embroidery floss (for crown)
High-temp glue gun and glue sticks
Sewing needle
Lighter (for ribbon edges)
Sewing machine, optional
The ballet shoes look better if you use a sewing machine because
the machine ensures even stitches. If you sew by hand, make
stitches as uniform as possible. Be careful around the high-temp
glue. I don't want you to get blistered!
Crown
1. Take your 6 inches of stiff trim and pinch the ends together
to create a circle. Place on top of bear's head to check fit.
Trim off any excess, then overlap edges to create circle. Hand
sew edges of stiff trim with embroidery floss.
2. Set crown on the center top of the bear's head.
3. Using thread that matches the bear's fur, hand sew or tack (a
couple of stitches) from the top of the bear's head to the crown
at the center back and by the ears.
Tutu
1. Measure bear's middle. My bear's middle is 15 inches. Triple
the measurement, and cut length of wired ribbon. Run a flame
over the cut edges to prevent fraying.
2. Gather one edge of the wired ribbon by pulling.
Note that some wired ribbon, like that of the flowered ribbon
pictured in the top layer of the tutu, has a plastic,
holographic edging that doesn't allow for gathering. When you
attempt to gather, the wire slides out. In that case, pull the
wire out of one edge and run a loose basting stitch down the
organza below the plastic edge. If you have the type of organza
ribbon you had to baste, pull the top thread to gather.
3. Once ribbon is gathered into a ruffle, fit ruffle over the
bear's middle. Clip wire sticking out. Turn raw edges in on both
ends.
4. Run a bead of hot glue over the bear's belly, press gathered
edge of gathered ribbon ruffle into hot glue. Proceed to sides.
Finish back last.
5. If you'd like a second ruffle, follow the directions above
and glue gathered ribbon above first ruffle.
Satin Pointe Shoes
1. Measure the length of your bear's left foot. My bear has
5-inch feet. Take a length of the 1 1/2-inch wide satin an inch
longer than what you measured, and cut it at an angle. If the
foot is 5 inches, cut the satin at 6 inches. With shiny sides
together, cut a second piece, matching the angle. Machine or
hand stitch along edge of angled, satin ribbon, right (shiny)
sides together.
2. Placing the vee at the top center of the bear's foot, fit the
shoe to the foot. Mark where the back center seam needs to meet
lightly on the wrong side of the ribbon (non-shiny) with pencil
or dressmaker's chalk. Leave about 1/4 inch of ribbon beyond
where the seam should be sewn, and cut the excess. Sew back seam
of shoe.
3. Try the shoe on the bear's foot again to ensure the shoe
fits.
4. Measure another piece of the 1 1/2-inch wide satin ribbon to
fit bottom of pointe shoe. One end of this ribbon piece should
be straight across. Trim other end in a curve.
5. Machine or hand sew straight end to shoe center back bottom,
right (shiny) sides together.
6. Right (shiny) sides together, starting at the back seam,
machine or hand sew edge of shoe bottom to shoe sides, curving
at the vee point at the center bottom front of shoe. Sew all the
way around the bottom of shoe.
7. Fit the shoe again.
8. Repeat the same steps for the right shoe. There may be some
difference in paw size between left and right.
9. Once both shoes are fitted and sewn, measure length from
center of foot to mid leg. Triple the measurement, then cut 4
pieces (2 for each shoe) of the 5/8-inch satin ribbon. Note that
it's better to have excess ribbon to cut than not enough ribbon.
Pin ribbon to inside of shoe at mid-shank of side. Shiny side of
ribbon should be facing out. Machine or hand sew ribbon to
center sides of each shoe.
10. Hot glue bottom of pointe shoe to the bottom of the bear's
foot.
11. Crisscross shoe ribbons over ankle and tie with knot. Tuck
ends under knot, and hand tack in place if desired.
Voilà! Your bear is ready for a pas de deux.
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Chinese Chicken Salad
Contributed by Jenna
Ness
1/4 cup sesame seeds
3 or 4 chicken breasts, boiled, cooled and shredded
1/4 cup toasted almond slices (baked approximately 6 minutes at
400 degrees)
1 large head lettuce
2-4 stalks green onions, sliced
Dressing:
4 teaspoons sugar
2 teaspoons salt
1/4 teaspoon pepper
4 tablespoons vinegar
1/4 cup salad oil
1 small package wonton skins, cut in 1/4-inch strips and fried
Mix together ... delish!!
Wonderful Waldorf Salad
Contributed by Norah
Wilson
1 cup chopped Granny Smith apples
1 cup chopped celery
1 tablespoon lemon juice
1/4 cup mayonnaise
1/4 cup walnuts
Sprinkle cut apples with lemon juice. Add all other ingredients,
and toss in mayonnaise. Serve on a bed of lettuce. That's it!
Could a recipe possibly be easier?
For a lighter salad, mix mayonnaise and plain non-fat yogurt in
equal parts to make the dressing. If you want to make it a
little fancier while upping the nutritional content, you can
surround the salad with a fringe of alfalfa sprouts and a few
artfully placed red grapes. You can even turn it into an entrée
by adding cubed cooked chicken.
Seven Layer Salad
Contributed by Pam Payne
In large bowl, layer as follows:
1 head lettuce, chopped
1 layer tomatoes, chopped
1 layer green onions, chopped
1 layer green peppers, diced
1 layer canned pinto beans
1 layer cheese, grated
1 1/2 cups Italian dressing
Chill one hour, then add broken tortilla chips on top just
before serving.
Sunomono: Japanese Cucumber Salad
Contributed by
Terry McLaughlin
This light, easy-to-make salad is perfect for summer evenings. I
like to add baby shrimp and garnish with toasted sesame seeds.
4 tablespoons fresh lemon juice
4 tablespoons rice vinegar
1/2 cup sugar
1/2 teaspoon salt
2 large cucumbers
Peel the cucumbers and slice in half lengthwise. With a spoon,
scoop out the seeds. Slice the halves into paper thin, roughly
crescent-shaped slices. In a medium-sized bowl, combine the
lemon juice, rice vinegar, sugar and salt. Stir well to dissolve
the sugar. Add the cucumber slices and toss. Cover and marinate
in the refrigerator 3 to 4 hours. Drain the marinade well before
serving. Makes about 2 cups (4-6 servings).
For metric conversions of the measurements above, consult any of
the following sites:
http://southernfood.about.com/library/info/blconv.htm
http://www.thatsmyhome.com/recipes/conversion.htm
http://www.gourmetsleuth.com/conversions.htm
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