EXTREME IMAGES

New, Vintage, Antique, Antique & Hand Painted Furniture, Antique & New Jewelry, Antique & New Home Decor

331 ~ 5th St.

Syracuse, NE.  68446

402~269~2086

Hours:

 Tues., Wed. Thurs. & Fri.

10:00 - 5:00

Saturday

9:00 - 4:00

Proprietors: Kelly Rippe & Patty Vollertsen

Your trip to Syracuse can be made into a fun filled day.

You can experience many shops, all within walking distance of Extreme Images, they include:

Nest Feather Designs

Common Threads

The Added Touch

AJ's Coffee Shop

Sadle Art Gallery

Alte Haus Bed & Breakfast 

 D & M Country Antiques

Have a Fun Day!

We would like your e-mail address. Extreme Images is  putting together a mailer,  If you like our store and would like us to send you information, such as our Ladies Day Out event, sales, etc..., please send us your email address.  Just for participating we will email you a printable coupon for 10% off at Extreme Images

Extreme Images hopes to help you with all your decorating needs.  From hand painted furniture, antique furniture, art deco and retro furninture. Our selections do not end with furniture, we have Antique and new glassware as well as antique and new jewelry,  our home decor section is endless. We strive to find unqiue items to peek your interest and keep you coming back. Enjoy your time with us.

 2008 Ladies Day Out  Recipes

ITALIAN CHOP SALAD IN A SHELL

Prep: 40 min  Cook: 15 Min

1 pkg (16 oz) jumbo pasta shells

4 cups chopped romaine

1/2 cup chopped fresh basil leaves

1 cup coarsely chopped cooked chicken

1 Large tomato, coarsely chopped (1 cup)

1 med. cucumber, coarsely shopped (1 cup)

1 package (3 ounces) Italian salami, chopped

1/3 cup roasted garlic Italian vinaigrette

1. Cook pasta shells as directed on package: drain and cool

2. Place remaining ingredients except vinaigrette in medium bowl, Pour vinaigrette over salad; toss to coat.

3. Stuff shells with salad. Cover and refrigerate up to 2 hours before serving    36 appetizers

CHRISTMAS MEATBALLS

ready in 30 minutes or less

2 eggs

1 envelope onion soup mix

1/2 c seasoned bread crumbs

1/4 cup chopped dried cranberries

2 T minced fresh parsley

1 1/2 pounds lean ground beef

SAUCE:

1 can (16 oz) whole berry cranberry sauce

3/4 c ketchup

1/2 c beef broth

3 Tablespoons brown sugar

3 Tablespoons finely chopped onion

2 teaspoons cider vinegar

In a bowl , combine eggs, soup mix, bread crumbs, cranberries and parsley.  Crumble beef over mixture and mix well.  Shape into 1 in balls; place 12 to 14 balls on a microwave safe plate. Cover with waxed paper, microwave on high for 3-4 minutes or until no longer pink.  remove to paper towels to drain. Repeat with remaining meatballs. in a 2 quart microwave-safe dish combine sauce ingredients.  Cover and microwave on high for 3-4 minutes or until heated through, rotating once.  Gently stir in meatballs. Cover and cook on high for 1-2 minutes or until heated through

makes about 3 dozen

SAVORY BREAD STRIPS

1 pkg. dry yeast

6 1/2 tsp sugar divided

 1/2 c warm water,

3 TBSP olive oil

2 TBSP minced onion

2 tsp basil

1 tsp oregano

1 tsp sage

1 tsp garlic powder

1/2 c cold water

3 C flour

Topping:

1/ 1/2 c chopped fully cooked ham

1 c Parmesan cheese

1/2 c olives 1/2 c chopped onion

1/4 c olive oil

2 garlic cloves, minced

Dissolve yeast in warm water and 1/2 tsp sugar, set aside.  In a saucepan combine oil, onion, basil, oregano, sage and garlic powder, cook over med heat for 2 min.  Remove and stir in cold water.  In a mixing bowl combine flour and remaining sugar. Stir in oil and yeast mixtures.  Knead for 3 min. place dough on greased 16x11x1 pan, cover and let stand for 15 min., pat into pan, combine topping ingreds. sprinkle over dough.  Bake at 375 for 390 minutes or until well browned. cut into 2'x 1' strips

CRISPY BUTTERNUT WONTONS WITH SPICY TOMATO SAUCE

You'll only use a cup of the cooked squash ; mash the remaining squash with a little butter, salt and peeper to serve another day. Prepare the wonton filling up to a day ahead, the sauce up to 2 days in advance.

SAUCE:

1 1/2 teaspoon Olive oil

1 1/3 c thinly slice leek (about 2 med)

1 garlic clove, minced

1/4 teaspoon crushed red pepper

1/8 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1 (14.5 oz) can whole tomatoes, undrained and chopped

1 (3-inch) orange rind strip

1 bay leaf

1 fresh tarragon sprig

WONTONS:

1 small butternut squash (about 1 1/2 pounds)

1/2 cup water

1/2 cup ricotta cheese

3 tables grated fresh Parmesan cheese

2 TBSP dry breadcrumbs

1/4 teaspoon sea salt

1/4 teaspoon freshly ground  black pepper

1/8 teaspoon ground nutmeg

1 teaspoon water

1 large egg, lightly beaten

24 wontons wrappers

cooking spray

1. to prepare sauce, heat oil in a large nonstick skillet over medium heat. Add leek and garlic' cook 8 minutes or until tender (do not brown), stirring frequently.  Increase heat to medium-high. Add red pepper  and next 6 ingredients (red pepper thru tarragon) bring to a boil.  reduce hear to low; simmer 15 minutes or until thick.  Discard rind, bay lead and tarragon.

2. PREHEAT OVEN TO 375

3. To prepare wontons, cut the squash in half lengthwise, discard seeds and membrane.  Place the squash halves, cut sides down, in a 2 quart baking dish, add 1/2 c water, Bake at 375 for 45 minutes or until squash is tender when pierced with a fork, cool, Scoop out pulp to measure 1 cup, and reserve the remaining pulp for another use.  Combine 1 cup pulp, ricotta and the next 5 Ingredients (ricotta-nutmeg) stirring until well combines.

4. Combine 1 teaspoon water and Egg, stirring with a whisk. Working with 1 wonton wrapper at a time, (cover remaining wrappers with w damp towel to prevent drying out), spoon about 2 teaspoons squash mixture into center of each wrapper, brush edges of dough with egg mixture,   bring 2 opposite corners together.  Pres edges together to seal, forming a triangle.  Repeat procedure and remaining wonton wrappers and squash mixture.

5. Place the wontons On a large baking sheet coated with cooking spray and brush lightly with remaining egg mixture.  Bake at 375 for 17 minutes or until golden and crisp.  serve with the sauce  YIELD: 8 Servings (serving size 3 wontons and 3 tablespoons sauce)

STRAWBERRY CHAMPAGNE PUNCH

1 cup water

1 3-oz) pkg strawberry flavored gelatin

1 (6 oz ) can frozen lemonade concentrate, thawed

2 cups cold water

1 (750 ml) bottle rose wine, chilled (substituted with cran-raspberry juice)

1 (750 ml) bottle champagne, chilled

1 pint (2 cups) fresh strawberries with stems frozen

1 in small saucepan, bring water to a boil. Add gelatin; stir until gelatin is dissolved. cool

2. in a punch bowl, combine gelatin mixture, lemonade concentrate and cold water, mix well. Just before serving stir in wine, champagne and frozen strawberries.

we poured the gelatin mixture into the glasses first and then topped with champagne, that way if you have any mixture left over it will keep and not go flat with the champagne already included. This also works if someone does not want the alcohol. they can still enjoy the same drink as everyone.

In our store you will find items from 1881 to 2008. We have something  for every style and every image. Don't be afraid to take your image to the extreme.

Thank you for visiting our website. I hope you enjoy looking at what our store has to offer. Our inventory changes daily, but we will try our very best to keep the website updated. If there is a particular item you are looking for, call or e-mail. We may have it, but it's just not visible.  Also, if you see something on our website, but can not make it into the store, call us, we can have it sent.

Thank you again for looking.

Hope to see you in Syracuse

Our Third Annual ladies day out was a Hugh success. Thank you for making the day fun for all.  As per request here are the recipes from Ladies Day out

Island Style Banana Bread

2 C. all-purpose flour

1 tsp. baking powder

1/2 tsp baking soda

1/4 tsp salt

1/1/2 tsp cinnamon

1/2 c butter softened

3/4 c packed brown sugar

2 slightly beaten eggs

1 tsp vanilla

1 c mashed ripe banana (about 3)

1/2c chopped pecans

1 8-oz pk cream cheese

1 egg

1/2 c coconut

Preheat oven to 350. Grease bottom and 1/2 inch up sides of two 7 1/2 x 3 1/2 x 2 inch loaf pans; set aside; Combine flour, baking powder, baking soda, salt and Cinnamon, set aside.  In a large bowl beat butter with an electric mixer on high speed for 30 seconds.  Add 1/2 c of the brown sugar, the 2 eggs and vanilla, beat until combined.  Add dry mixture and mashed banana alternately to beaten mixture, beating on low speed after each addition until combined.  Stir in pecans.  In a medium bowl beat cream cheese, remaining egg and remaining 1/4 c brown sugar on medium speed until smooth stir in coconut.

Pour one-fourth of the banana batter into each loaf pan. Spoon one-fourth of the cream cheese mixture over each loaf. using a spatula cut through the batter to marble.  repeat two layers   but DO NOT marble.  Bake about 45-50 minutes or until toothpick inserted in center comes out clean.  Cool in pans on wire rack for 10 minutes.  remove from pans  cool completely.

We served this with a rhubarb/strawberry sauce.  Kelly's made-up sauce for strawberry-rhubarb sauce...

Cook about 2 C of chopped rhubarb in about 3 TBS water and 3 TBS sugar.  Cook until very soft .. Drain

Blend this with 2- 4 oz containers of strawberry cream cheese, about 4 oz of ricotta cheese and chopped strawberries  (about 1/2 cup)

Roasted Red Pepper Dip

2-3 large red bell peppers

1 8oz cream cheese

2 Tbsp heavy cream

salt and freshly ground pepper

1/2 tsp garlic powder

assorted white cheeses (Parmesan, feta, Monterey jack  etc...) about 2 cups.  I used all of the cheeses listed.

For a refreshing twist pipe onto cucumber slices and decorate with fresh herbs.

Roast the bell peppers under a broiler, cut in half and put cut side down on greased pan .  Broil until charred. Transfer to a bowl, cover with plastic and let steam for 20 minutes,  Peel the peppers, discarding the peels ribs and seeds.

Add all ingredients to a bowl and beat well. can be refrigerated for up to 3 days.  Allow to return to room temperature

Polynesian Meatball Kabobs

1 beaten egg

1/4 C fine dry bread crumbs

2 TBSP fresh cilantro or parsley

1/8 tsp ground red pepper

1 lb. lean ground beef

1/4 C finely chopped pineapple chunks, drained

I cut these pieces in half.

Sweet and Sour sauce (I used a purchased one)

Combine the egg, bread crumbs, cilantro (or parsley)

garlic, red pepper and 1/4 tsp salt in a bowl.  Add beef and peanuts.  Mix well, shape into 1-inch meatballs.  Place in a shallow baking pan.  Bake in 350 over for 20 minutes or until no longer pink.  cool cover and chill up to 48 hours

Thread a sweet pepper, meatball and chunk pineapple onto a wooden toothpick or skewer.  Return to baking pan. repeat until all meatballs are used up.  Brush with sweet and sour sauce.

Bake about 10 minutes or until heated through.  Can serve with sweet and sour sauce.  Makes about 40 servings.

Chocolate Tarts w/ strawberries

Make mini pie crusts by using mini muffin tins, use your favorite pie crust recipe.

FILLING:

1 C sugar

1/4 tsp salt

3 large eggs

1 TBSP Butter

1/4 c cornstarch

2 3/4 C milk

3 squares (3 oz) unsweetened chocolate, coarsely chopped

1 tsp vanilla extract

Combine sugar, cornstarch and salt in a large sauce pan.  Gradually whisk in mile until smooth.  Bring to a boil over medium high heat,  stirring gently, boil 1 minute. Remove from heat

Beat egg yolks lightly in small bowl,  Gradually whisk in 1 cup hot filling mistier. return to saucepan, whisking constantly.  Return to boil and boil 1 minute more. remove from heat whisk in chocolate, butter and vanilla until completely smooth.  Pour filling into baked pastry crusts. cool 15 minutes on wire racks.  Cover filling and refrigerate at least 3 hours  Just before serving we added chopped strawberries.