Skip to content
440-563-3170
Member Portal
Event Calendar
Card Portal
Home
Eblast Signup
News
Contact Us
OLCA
RRA Info
News
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
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
Community
RRA on Facebook
Photo Albums
Classifieds
Cookbook
Village Hall
Utility Bill Pay
Utility Dept
Police Dept
Zoning/Building Dept
Village Calendar
Compost Site
Dam
Home
Eblast Signup
News
Contact Us
OLCA
RRA Info
News
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
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
Community
RRA on Facebook
Photo Albums
Classifieds
Cookbook
Village Hall
Utility Bill Pay
Utility Dept
Police Dept
Zoning/Building Dept
Village Calendar
Compost Site
Dam
Black Bean Chicken Chili
June 8, 2016
Uncategorized
Edit
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.
Read More
Polish Casserole
January 26, 2016
Uncategorized
Edit
Submitted by: Shelly Eddy Lot #643
Ingredients
Print Recipe
4
c
uncooked penne pasta
1 1/2
lbs
smoked sausage or keilbasa
cut into 1/2" slices
2
cans
cream of mushroom soup
16
oz jar
sauerkraut
rinsed & drained
3
c
shredded Swiss cheese
divided
1 1/3
c
2% milk
4
green onions
chopped
2
tbsp
Dijon mustard
4
garlic cloves
minced
Servings:
Submitted by: Shelly Eddy Lot #643
Ingredients
Print Recipe
4
c
uncooked penne pasta
1 1/2
lbs
smoked sausage or keilbasa
cut into 1/2" slices
2
cans
cream of mushroom soup
16
oz jar
sauerkraut
rinsed & drained
3
c
shredded Swiss cheese
divided
1 1/3
c
2% milk
4
green onions
chopped
2
tbsp
Dijon mustard
4
garlic cloves
minced
Servings:
Instructions
Cook pasta according to package directions, drain & transfer to a large bowl. Stir in the sausage, soup, sauerkraut, 2 c Swiss cheese, milk, onions, mustard & garlic.
Spoon into 9 x 13 greased baking dish. Sprinkle with remaining cheese.
Bake uncovered at 350 for 45-50 minutes or until golden brown & bubbly.
Read More
Italian Meatballs
January 22, 2016
Uncategorized
Edit
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.
Read More
Slovenian Goulash
January 20, 2016
Uncategorized
Edit
Submitted by: Lois (Gainar) Peterlin Lot # 827
Ingredients
Print Recipe
2
lbs
Beef
Cut up
2
c
onion
large, diced
2
tbsp
canola oil
2
tbsp
paprika
3
garlic cloves
minced
1 1/2
c
water
1/2
can
tomato paste
salt and pepper
to taste
Servings:
Submitted by: Lois (Gainar) Peterlin Lot # 827
Ingredients
Print Recipe
2
lbs
Beef
Cut up
2
c
onion
large, diced
2
tbsp
canola oil
2
tbsp
paprika
3
garlic cloves
minced
1 1/2
c
water
1/2
can
tomato paste
salt and pepper
to taste
Servings:
Instructions
Cook onions in oil until soft but not brown.
Stir onions and add beef and paprika.
Brown beef then add garlic.
Add water and the rest of the seasonings.
Simmer one hour and add tomato paste.
Simmer one more hour.
Serve over buttered noodles. Enjoy
Read More
Orzo with Roasted Vegetables
January 15, 2016
Uncategorized
Edit
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.
Read More
Creamy White Chicken and Artichoke Lasagna
January 14, 2016
Uncategorized
Edit
Servings
8
Cook Time
50
minutes
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
1
lb
cooked chicken breast
sliced
14
oz
Can Artichoke Hearts
chopped
1
onion
medium, sliced
1/2
jar
Roasted Red Peppers
sliced
3
garlic cloves
chopped
8
oz
Mozzarella
shredded
1/2
c
Grated Parmesan cheese
2
8oz
Packages cream cheese
1
c
milk
1/2
tsp
basil leaves
12
lasagna noodles
cooked
Servings:
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
1
lb
cooked chicken breast
sliced
14
oz
Can Artichoke Hearts
chopped
1
onion
medium, sliced
1/2
jar
Roasted Red Peppers
sliced
3
garlic cloves
chopped
8
oz
Mozzarella
shredded
1/2
c
Grated Parmesan cheese
2
8oz
Packages cream cheese
1
c
milk
1/2
tsp
basil leaves
12
lasagna noodles
cooked
Servings:
Servings
8
Cook Time
50
minutes
Instructions
Heat oven to 350 degrees.
In skillet, sauté onion and garlic over medium-low heat for 5 minutes; add artichokes and roasted red peppers, sauté for 5 more minutes
In a medium size bowl, beat cream cheese, milk and garlic powder with mixer until well blended. Then stir in basil and Parmesan cheese. Split mixture in half, reserving half for later. Combine half the creamy mixture with the artichoke mixture, the chicken and half the mozzarella cheese.
Spread half of the reserved creamy mixture in bottom of 13X9 baking dish. Cover with 3 noodles and 1/3 of chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining creamy mixture and remaining cheese.
Bake 25 minutes or until heated through; let stand 5 minutes before serving. Enjoy!
Read More
Antipasto Salad
January 14, 2016
Uncategorized
Edit
Servings
12-24
Cook Time
20
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
1/2
lb
Prasky
cut into bite-sized strips
1
block
Mozzarella
cut into bite-sized strips
1
block
Sharp Cheddar
cut into bite-sized strips
1/2
jar
Roasted Red Peppers
sliced
1
jar
pitted Kalamata Olives
drained
1
jar
green olives
stuffed with pimentos, drained
1
onion
small, sliced thin
5-10
garlic cloves
rough chopped
2
cans
Artichoke Hearts
chopped
1/2
container
plum or cherry
(approx. 24 tomatoes)
1/2
bottle
Zesty Italian Dressing
Servings:
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
1/2
lb
Prasky
cut into bite-sized strips
1
block
Mozzarella
cut into bite-sized strips
1
block
Sharp Cheddar
cut into bite-sized strips
1/2
jar
Roasted Red Peppers
sliced
1
jar
pitted Kalamata Olives
drained
1
jar
green olives
stuffed with pimentos, drained
1
onion
small, sliced thin
5-10
garlic cloves
rough chopped
2
cans
Artichoke Hearts
chopped
1/2
container
plum or cherry
(approx. 24 tomatoes)
1/2
bottle
Zesty Italian Dressing
Servings:
Servings
12-24
Cook Time
20
Instructions
Mix all ingredients together and let marinate in fridge for at least 30 minutes before serving. The longer it marinates, the more the flavor marries.
Read More
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.
Read More
Spanish Yellow Rice
January 14, 2016
Uncategorized
Edit
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
2
tbsp
shallots or yellow onions
chopped
2
tsp
vegetable oil
or butter
1-3
garlic cloves
(depending on taste)
1 1⁄2
c.
long grain white rice
rinsed
2 1⁄4
c.
vegetable broth
or 2 1⁄4 cups chicken broth or 2 1⁄4 cups water
1
tsp
salt
3/4
tsp
turmeric
frozen peas
(depending on taste)
cilantro
Servings:
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
2
tbsp
shallots or yellow onions
chopped
2
tsp
vegetable oil
or butter
1-3
garlic cloves
(depending on taste)
1 1⁄2
c.
long grain white rice
rinsed
2 1⁄4
c.
vegetable broth
or 2 1⁄4 cups chicken broth or 2 1⁄4 cups water
1
tsp
salt
3/4
tsp
turmeric
frozen peas
(depending on taste)
cilantro
Servings:
Instructions
Heat oil in a medium saucepan on medium-high heat.
Add the shallots and garlic and cook until they start to brown, around 2-3 minutes.
Add rice, broth, turmeric, and salt. Add frozen peas (if using). Bring to a boil; this may take a few minutes.
Reduce heat to medium-low, cover, and simmer 15 minutes.
Remove from heat and let rest 5 minutes.
Sprinkle with fresh cilantro for a little extra flavor.
Read More