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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
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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Crock Pot Olive Garden Zuppa Toscana
June 8, 2016
Uncategorized
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Submitted by: Sue Mizer Lot # 1133
Ingredients
Print Recipe
1
lb.
mild/sweet Italian sausage
1
lb.
bacon
chopped
1
qt.
water
2
cans
chicken broth
14.5 oz. each
4
medium
Yukon Gold potatoes
cut into bite sized pcs.
1
medium
onion
chopped
2
cloves
garlic
minced
2
cups
Kale, Swiss chard or spinach
roughly chopped
1
cup
heavy cream
salt & pepper
to taste
Servings:
Submitted by: Sue Mizer Lot # 1133
Ingredients
Print Recipe
1
lb.
mild/sweet Italian sausage
1
lb.
bacon
chopped
1
qt.
water
2
cans
chicken broth
14.5 oz. each
4
medium
Yukon Gold potatoes
cut into bite sized pcs.
1
medium
onion
chopped
2
cloves
garlic
minced
2
cups
Kale, Swiss chard or spinach
roughly chopped
1
cup
heavy cream
salt & pepper
to taste
Servings:
Instructions
In a skillet, brown sausage, breaking into small pieces, remove and drain. Set aside. In same skillet, fry bacon till crisp, remove and drain. Set aside.
Place water, broth, potatoes, onion, garlic, bacon and sausage into a crock pot. Cook on low 4 - 6 hours.
Add greens and whipping (heavy) cream, stir to combine. Cover and continue to cook on low an additional 30 minutes. Season with salt and pepper.
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Bacon, Potato, Onion Fritatta
May 31, 2016
Uncategorized
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Submitted by: Barb Buckley Lot # 78
Ingredients
Print Recipe
4
slices
bacon
diced and cooked
1
lb.
red skin potatoes
thinly sliced
1
small
red onion
diced
1
Tbsp.
rosemary
chopped
6
eggs
1/4
cup
milk
1/2
tsp.
salt
1/4
tsp.
pepper
Servings:
Submitted by: Barb Buckley Lot # 78
Ingredients
Print Recipe
4
slices
bacon
diced and cooked
1
lb.
red skin potatoes
thinly sliced
1
small
red onion
diced
1
Tbsp.
rosemary
chopped
6
eggs
1/4
cup
milk
1/2
tsp.
salt
1/4
tsp.
pepper
Servings:
Instructions
In ovenproof non-stick skillet, cook bacon for 5 minutes, transfer to paper towel. Reduce heat to medium low and add potatoes, onion and rosemary, cover and cook 10 minutes. Whisk 6 eggs, milk, salt and pepper in a bowl. Pour over potatoes and stir in bacon. Bake at 350 degrees uncovered - 10 minutes - until set. Slice and serve.
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BACON CRACK
January 20, 2016
Uncategorized
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Submitted by: Kathy Maznik Lot # 1933
Ingredients
Print Recipe
1
container
Pillsbury Crescent Dough Sheet
or regular Crescent Dough
1
lb
bacon
semi-crispy. I use the microwave on high approx. 6-8 minutes, but definitely watch over it.
1/2
c
maple syrup
may vary…just use a light layer onto the Dough, and then a light layer onto the top of the Bacon…that’s it! 🙂
1
c
Brown Sugar
1
pinch
cayenne pepper
optional, but AMAZING!
Servings:
Submitted by: Kathy Maznik Lot # 1933
Ingredients
Print Recipe
1
container
Pillsbury Crescent Dough Sheet
or regular Crescent Dough
1
lb
bacon
semi-crispy. I use the microwave on high approx. 6-8 minutes, but definitely watch over it.
1/2
c
maple syrup
may vary…just use a light layer onto the Dough, and then a light layer onto the top of the Bacon…that’s it! 🙂
1
c
Brown Sugar
1
pinch
cayenne pepper
optional, but AMAZING!
Servings:
Instructions
Lay out the dough - spread out thinly, on a parchment lined baking sheet. With a fork, gently poke shallow holes throughout the dough.
Top the dough with a thin layer of Maple Syrup, and all the crispy Bacon. Now add another thin layer of the Syrup onto the Bacon and cover it with all of the Brown Sugar/Cayenne Pepper mix.
Bake it at 325 degrees for about 25 minutes or until evenly golden.
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