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!

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.

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.

Upcoming events

Tannenbaum

December 6th

9 a.m. until dark (tree lighting)

activities planned for the day check the Syracuse website for more details

www.syracuseNE.com

Ladies Day Out was a Hugh success. Thank you to everyone who bopped in and shared their day with us.

Kelly's appetizers were a Hugh success and she has been asked to share her 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 wart the alcohol. they can still enjoy the same drink as everyone.

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.

We are Now an Upper Case Living Distributor. This is a fabulous new Decorating phenomenon at your finger tips.

Hope to see you in Syracuse