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News
New to the Shores?
FAQs
Service Contacts
2025 Rate Sheet
About the RRA
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Clubhouse Rental
Membership Cards
Board of Directors
Association Meeting Highlights
Board of Directors Info
Minutes
President’s Comments
Boating Information
Clubhouse Rental & Party Forms
Culverts
Documents & Forms (all)
All Forms
Bylaws
Rules & Regulations
Covenants & Restrictions
Maps
Vacant Lots for Sale
Contact Us
Clubs
Fishing Club
Friends and Neighbors
Golf Club
Pickleball Club
Polar Bear Club
Quilting Group
Shores Hold’Em
STARS Club
Water Exercise Group
Welcome Club
Yoga Club
Calendar
LMC
Lake Management Topics
LMC Articles (All)
Lake Water Testing Program
Dredging Operations Summary
Recommended Cleaning Products
BMC
Building and Maintenance Committee
Report a Violation to the BMC
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Dam
Zesty Red Clam Sauce
July 26, 2016
Uncategorized
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Submitted by: Judie Sylak Lot # 2281
Ingredients
Print Recipe
1
14 oz can
Italian style stewed tomatoes
I use Del Monte with basil, garlic and oregano)
1
8 oz. can
tomato paste
(I use Contantino Italian with Roasted Garlic)
1
6 1/2 oz. can
clams
minced
1
6 oz. can
mushroomstems and pieces
rinsed and drained
1
medium onion
minced
2
Tbsp.
olive oil
1
tsp.
Italian seasoning
1/2
tsp.
garlic powder
1/2
tsp.
oregano
1
tsp.
fennel seeds
Servings:
Submitted by: Judie Sylak Lot # 2281
Ingredients
Print Recipe
1
14 oz can
Italian style stewed tomatoes
I use Del Monte with basil, garlic and oregano)
1
8 oz. can
tomato paste
(I use Contantino Italian with Roasted Garlic)
1
6 1/2 oz. can
clams
minced
1
6 oz. can
mushroomstems and pieces
rinsed and drained
1
medium onion
minced
2
Tbsp.
olive oil
1
tsp.
Italian seasoning
1/2
tsp.
garlic powder
1/2
tsp.
oregano
1
tsp.
fennel seeds
Servings:
Instructions
Saute onions in oil until translucent. Add mushrooms, juice of clams and everything else except clams. Gently simmer for 30 minutes. Add clams last to just heat through.
Serve over 1 lb. of linguini.
NOTE: 1/2 lb. of Itaian sausage may be substituted for the clams.
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Easy and Delicious Roast Beef
July 26, 2016
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Submitted by: Judie Sylak Lot # 2281
Ingredients
Print Recipe
3-4
lb.
English Roast
boneless
1
14 oz. can
cream of mushroom soup
Servings:
Submitted by: Judie Sylak Lot # 2281
Ingredients
Print Recipe
3-4
lb.
English Roast
boneless
1
14 oz. can
cream of mushroom soup
Servings:
Instructions
Place roast in a slow cooker or roasting pan. Pour soup over roast. Half fill empty can with water. Clean out can and pour mixture over the roast.
Cook on low (slow cooker) or place in 250 degree oven for 6 hours.
Thicken gravy as desired.
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Sausage and Fennel Orzotto
July 26, 2016
Uncategorized
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Submitted by: Jan Hurwitz Lot # 343
Ingredients
Print Recipe
3 1/2
cup
chicken broth
low sodium
2
Tbsp
olive oil
1
lb.
Italian sausage
2
cups
fennel
sliced / reserve fronds
1
cup
onion
diced
2
tsp
garlic
minced
1/2
tsp
red pepper flakes
1/2
tsp
thyme
2
cups
dried orzo pasta
1/2
cup
dry white wine
1/2
cup
Parmesan
grated
2
Tbsp
butter
1/4
cup
parsley
chopped
2
tsp.
lemon zest
salt & pepper
to taste
Servings:
Submitted by: Jan Hurwitz Lot # 343
Ingredients
Print Recipe
3 1/2
cup
chicken broth
low sodium
2
Tbsp
olive oil
1
lb.
Italian sausage
2
cups
fennel
sliced / reserve fronds
1
cup
onion
diced
2
tsp
garlic
minced
1/2
tsp
red pepper flakes
1/2
tsp
thyme
2
cups
dried orzo pasta
1/2
cup
dry white wine
1/2
cup
Parmesan
grated
2
Tbsp
butter
1/4
cup
parsley
chopped
2
tsp.
lemon zest
salt & pepper
to taste
Servings:
Instructions
Heat broth in saucepan and keep warm while preparing remaining ingredients.
Heat oil in large sauté pan Add sausage, sauté until browned, 10-12 minutes per side. Transfer sausage to paper towel lined plate. When cooled, slice into 1/2 inch rounds and set aside.
In the sausage pan sauté fennel and onion until they begin to soften and brown (about 5 minutes). Add garlic, pepper flakes and thyme and cook stirring constantly for 2 minutes. Transfer vegetables to a bowl.
Add orzo to the sauté pan, stirring to coat pasta with residual oil in the pan; cook 2 minutes.
Deglaze pan with wine. Add 1 1/2 warm broth to orzo; cook stirring constantly until broth is nearly absorbed; another 5 minutes. Add remaining 1 cup broth; cook and stir until liquid is fully absorbed.
Stir in sausage slices, vegetable mixture, then add parmesan, butter, parsley, lemon zest and chopped fennel fronds. Season with salt and pepper.
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Beer Can Chicken
July 26, 2016
Uncategorized
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Submitted by: John Ball Lot # 1743
Ingredients
Print Recipe
1/2
can
beer
1/2
cup
BBQ Sauce
1
Tbsp.
Basil
2
tsp.
paprika
1/2
tsp
onion powder
1/4
tsp.
garlic powder
1/4
tsp.
black pepper
3/4
tsp.
salt
1
Roasting Chicken
Servings:
Submitted by: John Ball Lot # 1743
Ingredients
Print Recipe
1/2
can
beer
1/2
cup
BBQ Sauce
1
Tbsp.
Basil
2
tsp.
paprika
1/2
tsp
onion powder
1/4
tsp.
garlic powder
1/4
tsp.
black pepper
3/4
tsp.
salt
1
Roasting Chicken
Servings:
Instructions
Place dry ingredients in a small bowl and mix together. Pour BBQ sauce into half can of beer. Rub dry mix on chicken, then put beer can inside of chicken. Place upright on roasting pan or some type of baking sheet (that will catch any drippings) and place in oven at 350 degrees for approximately 25 minutes per pound. If the roasting chicken with a pop out timer it can be governed accordingly.
This can be done on your outdoor grill if the upright chicken will fit under the lid, but you will have in insure that there is indirect heat at 350 degrees.
NOTE: 1/2 can of soda can be used in place of beer..
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Halushki
July 26, 2016
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Submitted by: John Ball Lot # 1743
Ingredients
Print Recipe
2
large
potatoes
grated
1
Tbsp
salt
1
head - 2 lbs
cabbage
finely chopped
1
egg
3
cups
flour
2
small
onions
chopped
2
Tbsp
shortening
Servings:
Submitted by: John Ball Lot # 1743
Ingredients
Print Recipe
2
large
potatoes
grated
1
Tbsp
salt
1
head - 2 lbs
cabbage
finely chopped
1
egg
3
cups
flour
2
small
onions
chopped
2
Tbsp
shortening
Servings:
Instructions
Have cabbage prepared before Halushki is made.
Add salt, egg and flour to potatoes and mix well. Dough should not be thin. More or less flour may be used according to size of potatoes.
Put dough on plate. Use a teaspoon to scrape off small portions at a time and place in boiling water. Boil about 15 minutes. Keep stirring to prevent scorching. Drain in colander. Rinse once with water. Don't let Halushki get too cold, place in bowl.
Brown onion in shortening, add cabbage and fry slowly until browned, about 20 minutes. Pour over Halushki, mix well (salt to taste) and serve hot.
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Fish Chowder in Crock Pot
July 1, 2016
Uncategorized
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Submitted by: Dave Emick Lot # 2311
Ingredients
Print Recipe
3
slices
bacon
diced
1/2 to 3/4
cup
green onion
chopped
1 1/2
lbs
fish
1
12 oz. can
evaporated milk
1 1/2
cups
water
2 or 3
potatoes
diced
1/4
tsp.
salt
1/4
tsp.
pepper
1
4 oz. can
tiny shrimp
1
10 oz. can
clams
chopped
Servings:
Submitted by: Dave Emick Lot # 2311
Ingredients
Print Recipe
3
slices
bacon
diced
1/2 to 3/4
cup
green onion
chopped
1 1/2
lbs
fish
1
12 oz. can
evaporated milk
1 1/2
cups
water
2 or 3
potatoes
diced
1/4
tsp.
salt
1/4
tsp.
pepper
1
4 oz. can
tiny shrimp
1
10 oz. can
clams
chopped
Servings:
Instructions
Saute bacon and onion on stove top until golden; drain. Add fish and remaining ingredients, except milk. Cook 6 to 8 hours in Crock Pot on low. 3 hours on high. Add milk last hour.
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Pepperoni – Rigatoni
June 29, 2016
Uncategorized
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Submitted by: Karin Smith Lot # 2314
Ingredients
Print Recipe
1
jar (44 oz.)
Ragu
1
lb.
rigatoni
boiled and drained
1
pkg.
pepperoni
parboiled, sliced into small pieces
1 1/2
lbs.
ground meat
browned
2
cups
mozzarella cheese
season to taste
Servings:
Submitted by: Karin Smith Lot # 2314
Ingredients
Print Recipe
1
jar (44 oz.)
Ragu
1
lb.
rigatoni
boiled and drained
1
pkg.
pepperoni
parboiled, sliced into small pieces
1 1/2
lbs.
ground meat
browned
2
cups
mozzarella cheese
season to taste
Servings:
Instructions
Mix Ragu, boiled rigatoni, pepperoni pieces, browned ground meat and seasonings in greased casserole dish.
Bake at 350 degrees for 30 - 45 minutes (until completely heated).
Cover with mozzarella cheese for the last 10 minutes.
Recipe Notes
Can be frozen.
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No Peek Stew
June 29, 2016
Uncategorized
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Submitted by: Eva Cropp Lot # 1942
Ingredients
Print Recipe
1
lb.
lean stew meat
1
can
cream of mushroom soup
1
cup
water
1
pkg.
dry onion soup mix
Servings:
Submitted by: Eva Cropp Lot # 1942
Ingredients
Print Recipe
1
lb.
lean stew meat
1
can
cream of mushroom soup
1
cup
water
1
pkg.
dry onion soup mix
Servings:
Instructions
Mix all ingredients in a casserole wih a tight lid. Bake 3 hours at 300 degrees. No peeking! Serve with noodles, buttered and sprinkled with poppy seed if desired. Or could use cooked rice.
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Easy 1 Dish Chicken Dinner
June 29, 2016
Uncategorized
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Submitted by: Rick Brothers Lot # 403
Ingredients
Print Recipe
3
chicken breasts
cut in half
2
cans
French style green beans
drained
red skin potatoes
cut
1
stick
butter
melted
1
pkg.
Zesty Italian Dressing Mix
Servings:
Submitted by: Rick Brothers Lot # 403
Ingredients
Print Recipe
3
chicken breasts
cut in half
2
cans
French style green beans
drained
red skin potatoes
cut
1
stick
butter
melted
1
pkg.
Zesty Italian Dressing Mix
Servings:
Instructions
In a 9" X 13" pan, cut 3 chicken breast in half, add green beans on one side and cut up red skin potatoes on the other side. Sprinkle a packet of Zesty Italian Dressing Mix over the top. Drizzle a stick of melted butter over it. Cover pan with aluminum foil and bake at 350 degrees for 1 hour.
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Black Bean Chicken Chili
June 8, 2016
Uncategorized
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Servings
10 1 cup servings
Submitted by: Sally Flash Lot # 2525
Ingredients
Print Recipe
6
chicken breasts
cut into 1" cubes
2
red peppers
chopped
1 1/2
onions
chopped
2 up to 6
jalapeno peppers
seeded and minced
4
garlic cloves
minced
3
Tbsp
olive oil
1/4
cup
Chili powder
2
tsp.
cumin seed
1
tsp.
ground coriander
2
15 oz. cans
black beans
drained and rinsed
1
23 oz. can
Italian plum tomatoes
cut up
1
cup
beer
1
10.5 oz. container
cheddar cheese
Servings:
Submitted by: Sally Flash Lot # 2525
Ingredients
Print Recipe
6
chicken breasts
cut into 1" cubes
2
red peppers
chopped
1 1/2
onions
chopped
2 up to 6
jalapeno peppers
seeded and minced
4
garlic cloves
minced
3
Tbsp
olive oil
1/4
cup
Chili powder
2
tsp.
cumin seed
1
tsp.
ground coriander
2
15 oz. cans
black beans
drained and rinsed
1
23 oz. can
Italian plum tomatoes
cut up
1
cup
beer
1
10.5 oz. container
cheddar cheese
Servings:
Servings
10 1 cup servings
Instructions
Saute chicken, red peppers, onions, jalapeno peppers and garlic in oil for 5 minutes. Add chili powder, cumin, coriander, Cook 3 minutes. Stir in beans, tomatoes and beer. Bring to boil. Simmer 15 minutes uncovered, stirring frequently. Reduce heat to low.
Stir in cheddar cheese product until it is melted and chili is heated through.
This recipe takes about 2 hours to make.
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