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News
New to the Shores?
FAQs
Service Contacts
2025 Rate Sheet
About the RRA
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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
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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
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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Homemade Cheesy Potatoes (no canned soup in this recipe)
April 5, 2016
Uncategorized
Edit
Servings
6-8
Ingredients
Print Recipe
3
pounds
Russet Potatoes
peeled
4
Tbs
butter
divided
1/2
cup
Yellow Onion
diced small
1
clove
garlic
minced
2 1/2
Tbs
All-Purpose Flour
1/2
cup
chicken broth
1/2
cup
whole milk
cup
sour cream
3
-
green onions
sliced
3/4
tsp
salt
1/2
tsp
black pepper
1
cup
Sharp Cheddar Cheese
grated
Servings:
Ingredients
Print Recipe
3
pounds
Russet Potatoes
peeled
4
Tbs
butter
divided
1/2
cup
Yellow Onion
diced small
1
clove
garlic
minced
2 1/2
Tbs
All-Purpose Flour
1/2
cup
chicken broth
1/2
cup
whole milk
cup
sour cream
3
-
green onions
sliced
3/4
tsp
salt
1/2
tsp
black pepper
1
cup
Sharp Cheddar Cheese
grated
Servings:
Servings
6-8
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. I Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.
In a 10-inch skillet melt 3 Tbs. of butter over medium-low heat. Add 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 5-9 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 grated cheese. Stir to combine and put into greased pan.
Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.
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Parmesan Baked Pork Chops
January 26, 2016
Uncategorized
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Submitted by: Shelly Eddy Lot #643
Ingredients
Print Recipe
4
boneless 1/2" pork chops
1
tbsp
olive oil
1
c
Parmesan cheese
1
c
Italian bread crumbs
1-2
tsp
black pepper
1
tsp
garlic powder
Servings:
Submitted by: Shelly Eddy Lot #643
Ingredients
Print Recipe
4
boneless 1/2" pork chops
1
tbsp
olive oil
1
c
Parmesan cheese
1
c
Italian bread crumbs
1-2
tsp
black pepper
1
tsp
garlic powder
Servings:
Instructions
On a plate, combine the last 4 ingredients.
Rub the chops with the olive oil, then dip (coat) each one in the cheese mixture. Press the mixture over the chops to make sure they are well covered in it.
Line a pan with tin foil & spray with cooking spray.
Place the pork chops on the pan & bake at 350 for 40-45 minutes
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Italian Meatballs
January 22, 2016
Uncategorized
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Submitted by: Sarah Spargo Lot# 151
Ingredients
Print Recipe
2
lb
ground beef
1
c
bread crumbs
1/2
c
Parmesan cheese
1
tbsp
chopped basil
1
tbsp
chopped parsley
1
tsp
kosher salt
1/2
tsp
black pepper
1/8
tsp
ground cayenne pepper
2
garlic cloves
minced
2
eggs
3
tbsp
olive oil
Servings:
Submitted by: Sarah Spargo Lot# 151
Ingredients
Print Recipe
2
lb
ground beef
1
c
bread crumbs
1/2
c
Parmesan cheese
1
tbsp
chopped basil
1
tbsp
chopped parsley
1
tsp
kosher salt
1/2
tsp
black pepper
1/8
tsp
ground cayenne pepper
2
garlic cloves
minced
2
eggs
3
tbsp
olive oil
Servings:
Instructions
In a large bowl, lightly mix all ingredients except olive oil by hand.
Form into two-inch balls.
Place meatballs in a baking dish and brush olive oil over them.
Bake at 350F for 35-45 minutes, turning halfway through.
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Balsamic Marinated Tomato and Mozzarella Salad
January 20, 2016
Uncategorized
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Submitted by: Kathy Maznik Lot # 1933
Ingredients
Print Recipe
1/4
c
olive oil
1/4
c
balsamic vinegar
1/2
tsp
salt
black pepper
(your decision)
1
garlic clove
minced
3
tbsp
fresh basil
chopped
1/4
c
onion
chopped
1 1/2
c
mozzarella cheese
cubes
1
pint
grape tomatoes
or cherry tomatoes, halved
Servings:
Submitted by: Kathy Maznik Lot # 1933
Ingredients
Print Recipe
1/4
c
olive oil
1/4
c
balsamic vinegar
1/2
tsp
salt
black pepper
(your decision)
1
garlic clove
minced
3
tbsp
fresh basil
chopped
1/4
c
onion
chopped
1 1/2
c
mozzarella cheese
cubes
1
pint
grape tomatoes
or cherry tomatoes, halved
Servings:
Instructions
Mix together first five ingredients for dressing and toss in cheese and tomatoes.
Chill until ready to serve.
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Orzo with Roasted Vegetables
January 15, 2016
Uncategorized
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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
Uncategorized
Edit
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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Brussels Sprouts with Bacon, Garlic and Shallots
January 14, 2016
Uncategorized
Edit
Servings
2
Cook Time
30
minutes
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
3
slices
center-cut bacon
chopped
1/4
c
sliced shallot
(about 6 shallots)
12
Brussels sprouts
trimmed and halved
3
garlic cloves
thinly sliced
1/2
c
chicken broth
1/16
tsp
salt
1/16
tsp
black pepper
freshly ground
Servings:
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
3
slices
center-cut bacon
chopped
1/4
c
sliced shallot
(about 6 shallots)
12
Brussels sprouts
trimmed and halved
3
garlic cloves
thinly sliced
1/2
c
chicken broth
1/16
tsp
salt
1/16
tsp
black pepper
freshly ground
Servings:
Servings
2
Cook Time
30
minutes
Instructions
Heat a large nonstick skillet over medium-high heat.
Add bacon, and sauté for 5 minutes or until bacon begins to brown.
Add shallots and Brussels sprouts; sauté 4 minutes.
Add garlic; sauté for 4 minutes or until garlic begins to brown, stirring frequently.
Add the chicken broth, and bring to a boil.
Reduce to a simmer. 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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