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News
New to the Shores?
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Association Meeting Highlights
Board of Directors Info
Minutes
President’s Comments
Boating Information
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Documents & Forms (all)
All Forms
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Rules & Regulations
Covenants & Restrictions
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Vacant Lots for Sale
Contact Us
Clubs
Fishing Club
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Pickleball Club
Polar Bear Club
Quilting Group
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STARS Club
Water Exercise Group
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Yoga Club
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LMC
Lake Management Topics
LMC Articles (All)
Lake Water Testing Program
Dredging Operations Summary
Recommended Cleaning Products
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Building and Maintenance Committee
Report a Violation to the BMC
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Dam
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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Basil Parmesan Pasta Salad
January 15, 2016
Uncategorized
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Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
1
16oz pkg
small shell pasta
1/3
c
red wine vinegar
1
tbsp
sugar
1
tsp
seasoned pepper
1/2
tsp
salt
1
tsp
Dijon mustard
1
garlic clove
pressed
3/4
c
olive oil
1
c
fresh basil
chopped
1
3oz pkg
Parmesan cheese
shredded
1/2
c
toasted pine nuts
Garnishes:
gourmet mixed baby salad greens; grape tomatoes; yellow pear-shaped tomatoes
Servings:
Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
1
16oz pkg
small shell pasta
1/3
c
red wine vinegar
1
tbsp
sugar
1
tsp
seasoned pepper
1/2
tsp
salt
1
tsp
Dijon mustard
1
garlic clove
pressed
3/4
c
olive oil
1
c
fresh basil
chopped
1
3oz pkg
Parmesan cheese
shredded
1/2
c
toasted pine nuts
Garnishes:
gourmet mixed baby salad greens; grape tomatoes; yellow pear-shaped tomatoes
Servings:
Instructions
Prepare pasta according to package directions; drain.
Whisk together vinegar and next 5 ingredients. Gradually whisk in olive oil.
Add vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.
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Corn, Tomato and Basil Salad
January 14, 2016
Uncategorized
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Submitted By: Christine Griffin Lot # 2266
Ingredients
Print Recipe
6
white corn
large ears, husked
5
tbsp
olive oil
1
tbsp
garlic
finely chopped
1/2
c
fresh basil
(packed) thinly sliced
5
plum tomatoes
seeded, chopped
3
tbsp
balsamic vinegar
Servings:
Submitted By: Christine Griffin Lot # 2266
Ingredients
Print Recipe
6
white corn
large ears, husked
5
tbsp
olive oil
1
tbsp
garlic
finely chopped
1/2
c
fresh basil
(packed) thinly sliced
5
plum tomatoes
seeded, chopped
3
tbsp
balsamic vinegar
Servings:
Instructions
Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.
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Steak Bruschetta
January 14, 2016
Uncategorized
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Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
24
baguette slices
brushed with olive oil
1
garlic clove
3/4
lb
boneless sirloin steak
(salt and pepper)
1
c
mayo
1
c
crumbled blue cheese
1
tbsp
wine vingar
1
tsp
dry mustard
1 1/2
c
tomatoes
seeded and chopped
1/2
c
fresh basil
chopped
2
tbsp
olive oil
Servings:
Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
24
baguette slices
brushed with olive oil
1
garlic clove
3/4
lb
boneless sirloin steak
(salt and pepper)
1
c
mayo
1
c
crumbled blue cheese
1
tbsp
wine vingar
1
tsp
dry mustard
1 1/2
c
tomatoes
seeded and chopped
1/2
c
fresh basil
chopped
2
tbsp
olive oil
Servings:
Instructions
Preheat oven to 450. Brush baguette slices with oil and toast until golden brown. Let cool; rub with garlic.
Season steak with salt and pepper; heat a skillet over med-high. Sear steak for 4 minutes on each side (for medium rare). Let rest, then dice.
Mix mayo, blue cheese, vinegar and mustard.
In a second bowl, mix tomatoes, basil and 4 T. olive oil with the steak.
Spread cheese mixture on toasted bread then top with steak mixture.
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Orzo Salad w Tomatoes, Feta and Green Onions
January 14, 2016
Uncategorized
Edit
Submitted by: Pam Hoover Lot # 2262
Ingredients
Print Recipe
1/4
c
red wine vinegar
2
tbsp
fresh lemon juice
1
tsp
honey
1/2
c
olive oil
6
c
chicken broth
1
lb
orzo
2
c
cherry tomatoes
7
oz pkg
feta cheese
cut into 1/2 inch cubes (about 1 1/2 c)
1
c
fresh basil
chopped
1/2
c
pine nuts
toasted
Servings:
Submitted by: Pam Hoover Lot # 2262
Ingredients
Print Recipe
1/4
c
red wine vinegar
2
tbsp
fresh lemon juice
1
tsp
honey
1/2
c
olive oil
6
c
chicken broth
1
lb
orzo
2
c
cherry tomatoes
7
oz pkg
feta cheese
cut into 1/2 inch cubes (about 1 1/2 c)
1
c
fresh basil
chopped
1/2
c
pine nuts
toasted
Servings:
Instructions
Whisk vinegar, lemon juice & honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead).
Bring broth to boil, stir in orzo, reduce heat to medium and cover partially, boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl, tossing frequently until cool.
Mix tomatoes, feta, basil and green onions into orzo. Add vinaigrette, toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature). Add pine nuts, toss. Serve at room temperature.
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