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Home
Contact Us
OLCA
RRA Info
New to the Shores?
FAQs
Service Contacts
2025 Rate Sheet
About the RRA
The History of Roaming Rock Shores
Amenities
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
Yoga Club
Calendar
Community
RRA on Facebook
Photo Albums
Classifieds
Cookbook
Lake Management
Lake Management Topics
LMC Articles (All)
LMC Updates
LMC Management Plan
LMC Goose Deterrence
LMC Treatment Updates
LMC Best Practices
LMC Algae Concerns
LMC Testing Results
LMC General Information
Dredging Operations
Lake Water Testing Program
Dredging Operations Summary
Recommended Cleaning Products
Village Hall
Dam
Zoning/Building Dept
Utility Dept
Police Dept
Cheese Crowned Cauliflower
July 1, 2016
Uncategorized
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Submitted by: Marlene Hocevar Lot # 2518
Ingredients
Print Recipe
1
head
cauliflower
Cheese Sauce (I double this)
2
Tbs.
butter
2
Tbs.
flour
1
tsp.
dry mustard
1/4
tsp.
salt
dash
pepper
1
cup
milk
1
cup
cheddar cheese
shredded
5
drops
red pepper sauce
Servings:
Submitted by: Marlene Hocevar Lot # 2518
Ingredients
Print Recipe
1
head
cauliflower
Cheese Sauce (I double this)
2
Tbs.
butter
2
Tbs.
flour
1
tsp.
dry mustard
1/4
tsp.
salt
dash
pepper
1
cup
milk
1
cup
cheddar cheese
shredded
5
drops
red pepper sauce
Servings:
Instructions
Cook whole head of cauliflower. (Heat salted water. Add cauliflower, cover and heat to boiling. Cook 20 - 25 minutes.)
Place cauliflower in casserole dish.
Sauce
In saucepan, heat butter until melted. Blend in flour, mustard, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in cheese and pepper sauce. Stir over low heat until cheese is melted.
Pour sauce over cauliflower.
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Baked Tomatoes, Squash & Potatoes
June 29, 2016
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Submitted by: Eva Cropp Lot # 1942
Ingredients
Print Recipe
2
Tbsp.
olive oil
1
onion
sliced thinly
2
small
tomatoes
sliced 1/4" thick
1
medium
yellow summer squash
sliced 1/4" thick
1
medium
Yukon Gold potato
sliced 1/4" thick
salt & pepper
to taste
1
Tbsp.
fresh thyme leaves
2
Tbsp.
Parmesan
freshley grated
Servings:
Submitted by: Eva Cropp Lot # 1942
Ingredients
Print Recipe
2
Tbsp.
olive oil
1
onion
sliced thinly
2
small
tomatoes
sliced 1/4" thick
1
medium
yellow summer squash
sliced 1/4" thick
1
medium
Yukon Gold potato
sliced 1/4" thick
salt & pepper
to taste
1
Tbsp.
fresh thyme leaves
2
Tbsp.
Parmesan
freshley grated
Servings:
Instructions
Heat oven to 375 degrees. Heat oil and cook onion until tender and slightly golden, 6 - 8 minutes.
Arrange the onion on the bottom of 9" X 13" baking dish. Overlap tomato, squash and potato on top of onion. Season with salt & pepper, sprinkle with thyme and parmesan. Drizzle with more oil.
Bake covered for 30 minutes. Then uncover and bake until golden, about 30 minutes more.
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Potatoes for a Crowd
June 29, 2016
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Submitted by: Nancy Rotert Lot # 2314
Ingredients
Print Recipe
2
lb. bag
hash brown potatoes
thawed
1/2
pint (8 oz.)
sour cream
1
can
cheddar cheese soup
1
can
cream of chicken soup
1/2
cup
onions
chopped
1/4
tsp.
salt
1/4
tsp.
pepper
1/2
stick
oleo
Topping
1/4
cup
oleo
melted
1
cup
potato chips
crushed
Servings:
Submitted by: Nancy Rotert Lot # 2314
Ingredients
Print Recipe
2
lb. bag
hash brown potatoes
thawed
1/2
pint (8 oz.)
sour cream
1
can
cheddar cheese soup
1
can
cream of chicken soup
1/2
cup
onions
chopped
1/4
tsp.
salt
1/4
tsp.
pepper
1/2
stick
oleo
Topping
1/4
cup
oleo
melted
1
cup
potato chips
crushed
Servings:
Instructions
Saute onions in oleo. Add to potatoes, sour cream, cheese soup, chicken soup, salt and pepper in a large bowl. Mix well. Pout into a greased 9" X 13" glass dish.
Topping
Saute chips in oleo. Sprinkle over potatoes. Bake, uncovered at 350 degrees for 1 to 1 1/2 hours.
Recipe Notes
Can be frozen.
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Roasted Asparagus
June 29, 2016
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Submitted by: Rick Brothers Lot # 403
Ingredients
Print Recipe
1
bunch
asparagus
trimmed
1
Tbsp.
olive oil
1/2
tsp.
garlic powder
sea salt
pepper
Parmesan cheese
lemon juice
Servings:
Submitted by: Rick Brothers Lot # 403
Ingredients
Print Recipe
1
bunch
asparagus
trimmed
1
Tbsp.
olive oil
1/2
tsp.
garlic powder
sea salt
pepper
Parmesan cheese
lemon juice
Servings:
Instructions
Preheat oven to 400 degrees.
Put oil and garlic powder in plastic gallon storage bag. Add asparagus; toss to coat. Arrange in single layer on cookie sheet. Bake until brown, stirring once (about 12 minutes). Remove from oven. Salt & pepper to taste. Sprinkle with a little lemon juice and parmesan cheese.
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Bud’s Microwave Pickles
May 31, 2016
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Submitted by: Carolyn Tharp Lot # 1441
Ingredients
Print Recipe
2
large
cucumbers
1
small
onion
1/2
tsp.
salt
3/4
tsp.
mustard seed
1/2
cup
sugar
3/4
cup
white vinegar
1/2
tsp.
Celery Seed
Servings:
Submitted by: Carolyn Tharp Lot # 1441
Ingredients
Print Recipe
2
large
cucumbers
1
small
onion
1/2
tsp.
salt
3/4
tsp.
mustard seed
1/2
cup
sugar
3/4
cup
white vinegar
1/2
tsp.
Celery Seed
Servings:
Instructions
Slice cucumbers 1/4 in. thick. Slice onions in thin slices (should be about 4 1/2 cups). Place in microwave proof bowl. Mix the salt, mustard seed, sugar, white vinegar and celery seed. Pour this mixture over cucumbers. Microwave 3 minutes on high - stir, plus 3 minutes on high - stir, plus 3 minutes on high. Cool and keep in refrigerator in pint canning jars if you wish. Can be eaten same day.
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Creamed Spinach
April 5, 2016
Uncategorized
Edit
Servings
2-4
Cook Time
Total time - 30 minutes
Ingredients
Print Recipe
1
cup
milk
1
tsp.
peppercorns
2
-
dried bay leaves
4
-
whole cloves
2
Tbs.
butter
split
2
Tbs.
flour
1/2
tsp.
salt
1/4
tsp.
white pepper
1/4
tsp.
nutmeg
this is an essential ingredient, dont skip
2
Tbs.
half & half
1
-
medium onion
diced
1
bag
baby spinach
-
splash
olive oil
Servings:
Ingredients
Print Recipe
1
cup
milk
1
tsp.
peppercorns
2
-
dried bay leaves
4
-
whole cloves
2
Tbs.
butter
split
2
Tbs.
flour
1/2
tsp.
salt
1/4
tsp.
white pepper
1/4
tsp.
nutmeg
this is an essential ingredient, dont skip
2
Tbs.
half & half
1
-
medium onion
diced
1
bag
baby spinach
-
splash
olive oil
Servings:
Servings
2-4
Cook Time
Total time - 30 minutes
Instructions
To make flavored milk: Combine milk, peppercorns, bay leaves and cloves in small saucepan. Warm over medium heat until hot but not boiling. Remove from heat, cover, and let sit for 20 minutes. Strain into small bowl or measuring cup, set aside. Discard solids.
To make Be'chamel sauce: Melt 1 Tbs. butter in a saucepan over medium heat. Whisk in flour; cook for 1 minute, whisking constantly. Gradually whisk in milk mixture. Whisk another 3 minutes until sauce thickens. Stir in salt, white pepper, nutmeg and half & half. Set aside, covered.
To finish the dish: Heat remaining butter and a splash of olive oil in a large skillet over medium heat. Add onion, sauté until tender, about 5 minutes. Add 1/2 bag of spinach; cover skillet momentarily until all leaves are wilt. Add the other half bag. Turn with tongs until all leaves are wilted. Pour sauce over spinach, stir to combine. Serve.
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Brussel Sprouts with Bacon, Garlic and Shallots
April 5, 2016
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Servings
2
Cook Time
Total time: 30 minutes
Ingredients
Print Recipe
3
slices
center-cut bacon
1/4
cup
sliced shallot
about 6 shallots
12
-
Brussel sprouts
trimmed and halved
3
cloves
garlic
thinly sliced
1/2
cup
chicken broth
1/16
tsp
salt
1/16
tsp
freshly ground black pepper
Servings:
Ingredients
Print Recipe
3
slices
center-cut bacon
1/4
cup
sliced shallot
about 6 shallots
12
-
Brussel sprouts
trimmed and halved
3
cloves
garlic
thinly sliced
1/2
cup
chicken broth
1/16
tsp
salt
1/16
tsp
freshly ground black pepper
Servings:
Servings
2
Cook Time
Total time: 30 minutes
Instructions
Heat a large nonstick skillet over medium-high heat.
Add bacon, and saute' for 5 minutes or until bacon begins to brown.
Add shallots and Brussel sprouts; saute' 4 minutes
Add garlic; saute' for 4 minutes or until garlic begins to brown, stirring frequently.
Add the chicken broth and bring to a boil. Cook approx. 15 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally.
Remove from heat; stir in salt and pepper.
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Orzo with Roasted Vegetables
January 15, 2016
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Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
1
eggplant
small, peeled and 3/4-inch diced (I swap out with zucchini sometimes)
1
red bell pepper
1-inch diced
1
yellow bell pepper
1-inch diced
1
red onion
peeled and 1-inch diced
2
garlic cloves
minced
1/3
c
good olive oil
1 1/2
tsp
kosher salt
1/2
tsp
black pepper
freshly ground
1/2
lb
orzo
or rice-shaped pasta
For the dressing:
1/3
c
good olive oil
1
tsp
kosher salt
1/2
tsp
black pepper
freshly ground
To assemble:
4
scallions
minced (white and green parts)
1/4
pignolis (pine nuts)
toasted
3/4
lb
good feta,
crumbled
15
basil leaves
fresh, cut into julienne
Servings:
Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
1
eggplant
small, peeled and 3/4-inch diced (I swap out with zucchini sometimes)
1
red bell pepper
1-inch diced
1
yellow bell pepper
1-inch diced
1
red onion
peeled and 1-inch diced
2
garlic cloves
minced
1/3
c
good olive oil
1 1/2
tsp
kosher salt
1/2
tsp
black pepper
freshly ground
1/2
lb
orzo
or rice-shaped pasta
For the dressing:
1/3
c
good olive oil
1
tsp
kosher salt
1/2
tsp
black pepper
freshly ground
To assemble:
4
scallions
minced (white and green parts)
1/4
pignolis (pine nuts)
toasted
3/4
lb
good feta,
crumbled
15
basil leaves
fresh, cut into julienne
Servings:
Instructions
Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
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Homemade Cheesy Potatoes (*no canned soup in this recipe*)
January 14, 2016
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Servings
6-8
Cook Time
1hr 15min
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
3
lbs
Russet Potatoes
peeled
4
tbsp
butter
divided
1/2
c
Yellow Onion
diced small
1
garlic clove
minced
2 1/2
tbsp
All-Purpose Flour
1/2
c
chicken broth
1/2
c
whole milk
1
c
sour cream
3
green onions
sliced
3/4
tsp
salt
1/2
tsp
black pepper
1
c
Sharp Cheddar
shredded
Servings:
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
3
lbs
Russet Potatoes
peeled
4
tbsp
butter
divided
1/2
c
Yellow Onion
diced small
1
garlic clove
minced
2 1/2
tbsp
All-Purpose Flour
1/2
c
chicken broth
1/2
c
whole milk
1
c
sour cream
3
green onions
sliced
3/4
tsp
salt
1/2
tsp
black pepper
1
c
Sharp Cheddar
shredded
Servings:
Servings
6-8
Cook Time
1hr 15min
Instructions
Roughly peel potatoes, leaving a little bit of skin on if desired, and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool. Set aside.
In a 10-inch skillet melt three tablespoons of butter over medium-low heat. Add in the diced onions. Cook until just softened Add in the minced garlic. Cook for one minute. Sprinkle in the flour and stir, cooking for 2-3 minutes.
While stirring, pour in broth and milk. Continue to stir until thick, about 5-8 minutes.
Remove the pan from the heat and stir in the cup of cold sour cream.
In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and shredded cheese. Stir to combine and pour into greased pan. Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden. Enjoy!
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Creamed Spinach
January 14, 2016
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Servings
2-4
Cook Time
30
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
1
c
milk
1
tsp
peppercorns
2
bay leaves
dried
4
cloves
whole
2
tbsp
butter
split
2
tbsp
flour
1/2
tsp
salt
1/4
tsp
white pepper
1/4
tsp
nutmeg
(this is the essential ingredient, don’t skip it)
2
tbsp
half-and-half
1
onion
medium, diced
1
bag
baby spinich
Servings:
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
1
c
milk
1
tsp
peppercorns
2
bay leaves
dried
4
cloves
whole
2
tbsp
butter
split
2
tbsp
flour
1/2
tsp
salt
1/4
tsp
white pepper
1/4
tsp
nutmeg
(this is the essential ingredient, don’t skip it)
2
tbsp
half-and-half
1
onion
medium, diced
1
bag
baby spinich
Servings:
Servings
2-4
Cook Time
30
Instructions
To make flavored milk: Combine milk, peppercorns, bay leaves and cloves in small saucepan. Warm over medium heat until hot but not boiling. Remove from heat, cover, and let sit for 20 minutes. Strain into small bowl or measuring cup, set aside. Discard solids.
To make béchamel sauce: Melt 1 tbsp butter in a saucepan over medium heat. Whisk in flour; cook for 1 minute, whisking constantly. Gradually whisk in milk mixture. Whisk another 3 minutes until sauce thickens. Stir in salt, white pepper, nutmeg, and half-and-half. Set aside, covered.
To finish the dish: Heat remaining butter and a splash of olive oil in a large skillet over medium heat. Add onion, saute until tender, about 5 minutes. Add 1/2 bag of spinach; cover skillet momentarily until leaves wilt. Add the other half bag. Turn with tongs until all leaves are wilted. Pour sauce over spinach, stir to combine. Serve.
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