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News
New to the Shores?
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Clubhouse Rental
Membership Cards
Board of Directors
Association Meeting Highlights
Board of Directors Info
Minutes
President’s Comments
Boating Information
Clubhouse Rental & Party Forms
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Documents & Forms (all)
All Forms
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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
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RRA on Facebook
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Classifieds
Cookbook
Village Hall
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Zoning/Building Dept
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Compost Site
Dam
Sausage and Fennel Orzotto
July 26, 2016
Uncategorized
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Submitted by: Jan Hurwitz Lot # 343
Ingredients
Print Recipe
3 1/2
cup
chicken broth
low sodium
2
Tbsp
olive oil
1
lb.
Italian sausage
2
cups
fennel
sliced / reserve fronds
1
cup
onion
diced
2
tsp
garlic
minced
1/2
tsp
red pepper flakes
1/2
tsp
thyme
2
cups
dried orzo pasta
1/2
cup
dry white wine
1/2
cup
Parmesan
grated
2
Tbsp
butter
1/4
cup
parsley
chopped
2
tsp.
lemon zest
salt & pepper
to taste
Servings:
Submitted by: Jan Hurwitz Lot # 343
Ingredients
Print Recipe
3 1/2
cup
chicken broth
low sodium
2
Tbsp
olive oil
1
lb.
Italian sausage
2
cups
fennel
sliced / reserve fronds
1
cup
onion
diced
2
tsp
garlic
minced
1/2
tsp
red pepper flakes
1/2
tsp
thyme
2
cups
dried orzo pasta
1/2
cup
dry white wine
1/2
cup
Parmesan
grated
2
Tbsp
butter
1/4
cup
parsley
chopped
2
tsp.
lemon zest
salt & pepper
to taste
Servings:
Instructions
Heat broth in saucepan and keep warm while preparing remaining ingredients.
Heat oil in large sauté pan Add sausage, sauté until browned, 10-12 minutes per side. Transfer sausage to paper towel lined plate. When cooled, slice into 1/2 inch rounds and set aside.
In the sausage pan sauté fennel and onion until they begin to soften and brown (about 5 minutes). Add garlic, pepper flakes and thyme and cook stirring constantly for 2 minutes. Transfer vegetables to a bowl.
Add orzo to the sauté pan, stirring to coat pasta with residual oil in the pan; cook 2 minutes.
Deglaze pan with wine. Add 1 1/2 warm broth to orzo; cook stirring constantly until broth is nearly absorbed; another 5 minutes. Add remaining 1 cup broth; cook and stir until liquid is fully absorbed.
Stir in sausage slices, vegetable mixture, then add parmesan, butter, parsley, lemon zest and chopped fennel fronds. Season with salt and pepper.
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Pull Apart Pizza Mufins
July 1, 2016
Uncategorized
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Servings
12
Submitted by: Marlene Hocevar Lot # 2518
Ingredients
Print Recipe
1/3
cup
oil
1
26 oz.
dinner roll dough
thawed
2 1/2
cup
mozzarella cheese
1/2
cup
Parmesan cheese
shredded
2
Tbs.
Italian seasoning
1
clove
garlic
minced
6 oz.
pepperoni
sliced
other favorite toppings
Servings:
Submitted by: Marlene Hocevar Lot # 2518
Ingredients
Print Recipe
1/3
cup
oil
1
26 oz.
dinner roll dough
thawed
2 1/2
cup
mozzarella cheese
1/2
cup
Parmesan cheese
shredded
2
Tbs.
Italian seasoning
1
clove
garlic
minced
6 oz.
pepperoni
sliced
other favorite toppings
Servings:
Servings
12
Instructions
Cut each dinner roll into 4 pieces and place in large bowl. Add all other ingredients and mix well. Form into 12 balls.
Spray muffin tins with oil. Fill muffin tins with balls.
Bake at 350 degrees for 20 - 25 minutes
Serve with pizza sauce.
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Quick Summer Squash
June 8, 2016
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Submitted by: Joyce Geiger Lot # 2426
Ingredients
Print Recipe
3 - 5
small
yellow summer squash
sliced
1
large can
tomatoes
petit diced
onion
chopped
garlic
chopped
olive oil
1
pint
light cream
salt & pepper
Servings:
Submitted by: Joyce Geiger Lot # 2426
Ingredients
Print Recipe
3 - 5
small
yellow summer squash
sliced
1
large can
tomatoes
petit diced
onion
chopped
garlic
chopped
olive oil
1
pint
light cream
salt & pepper
Servings:
Instructions
Saute onions and garlic in olive oil. Add salt and pepper. Add sliced yellow squash to pan. Cook slightly. Add petit diced tomatoes. Heat a few minutes. Right before serving, add cream. Heat 1 - 2 minutes (do not boil).
Serve with rice or toast triangles.
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Crock Pot Olive Garden Zuppa Toscana
June 8, 2016
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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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Brussel Sprouts with Bacon, Garlic and Shallots
April 5, 2016
Uncategorized
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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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Homemade Cheesy Potatoes (no canned soup in this recipe)
April 5, 2016
Uncategorized
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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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Copycat Cheddar Bay Biscuits
January 15, 2016
Uncategorized
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Submitted By: Jessica Dudt Lot # 2127
Ingredients
Print Recipe
2
c
flour
2
tsp
baking powder
1/2
tsp
baking soda
2
tsp
granulated sugar
3/4
tsp
salt
2
tbsp
garlic
minced
1
c
shredded cheddar cheese
1
c
COLD buttermilk
1/2
c
shortening
(melted) or butter or margarine
Topping:
2
tbsp
butter or margarine
melted
1/2
tsp
garlic powder
1/2
tsp
parsley flakes
1/8
tsp
Old Bay seasoning
dash
lemon juice
Servings:
Submitted By: Jessica Dudt Lot # 2127
Ingredients
Print Recipe
2
c
flour
2
tsp
baking powder
1/2
tsp
baking soda
2
tsp
granulated sugar
3/4
tsp
salt
2
tbsp
garlic
minced
1
c
shredded cheddar cheese
1
c
COLD buttermilk
1/2
c
shortening
(melted) or butter or margarine
Topping:
2
tbsp
butter or margarine
melted
1/2
tsp
garlic powder
1/2
tsp
parsley flakes
1/8
tsp
Old Bay seasoning
dash
lemon juice
Servings:
Instructions
Preheat oven to 425.
Whisk together Flour, Powder, Soda, Salt, and Sugar. Make a well in the center.
In a separate bowl, add the melted butter to the cold buttermilk (it will look chunky).
Pour that in the well, and then sprinkle the cheese & garlic into the bowl.
Mix with spoon or a rubber spatula until just moistened.
Drop by quarter cups onto a greased pan (I personally bake in a greased, heated cast iron skillet as it makes a nice crisp crust on the bottom) and bake for 12-15 minutes or until golden brown.
Immediately brush with topping mixture.
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Zucchini Special
January 15, 2016
Uncategorized
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Submitted by: John Lindemann Lot # 130
Ingredients
Print Recipe
1
lb
hamburger
3
cans
Del Monte Zucchini
(Thornes Jefferson Bilo, or some Giant Eagle stores, you will have to check around) this could be fresh Zucchini but I don't know how to do that
2
blocks
Brick cheese
1
block
Monterrey Jack cheese
garlic
minced
Italian seasoning
Servings:
Submitted by: John Lindemann Lot # 130
Ingredients
Print Recipe
1
lb
hamburger
3
cans
Del Monte Zucchini
(Thornes Jefferson Bilo, or some Giant Eagle stores, you will have to check around) this could be fresh Zucchini but I don't know how to do that
2
blocks
Brick cheese
1
block
Monterrey Jack cheese
garlic
minced
Italian seasoning
Servings:
Instructions
Brown Hamburger in large skillet.
Drain fat.
Pour in cans of zucchini.
Season to taste.
Simmer for 10-15 min. Stirring occasionally.
Put a layer of Brick cheese and then some Monterrey Jack cheese. When melted enjoy
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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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Salisbury Steak
January 14, 2016
Uncategorized
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Servings
8-10
Cook Time
2
hours
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
3/4
c
onion
minced
2
tbsp
garlic
minced
5
tbsp
butter
2
lbs
ground beef
4
eggs
1
c
bread crumbs
4
oz
leaf parsley
chopped
2
tbsp
flour
24
oz
veal or beef stock
1
lb
button mushrooms
sliced
2
red onions
sliced 1/2-inch thick, grilled
Servings:
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
3/4
c
onion
minced
2
tbsp
garlic
minced
5
tbsp
butter
2
lbs
ground beef
4
eggs
1
c
bread crumbs
4
oz
leaf parsley
chopped
2
tbsp
flour
24
oz
veal or beef stock
1
lb
button mushrooms
sliced
2
red onions
sliced 1/2-inch thick, grilled
Servings:
Servings
8-10
Cook Time
2
hours
Instructions
Sauté minced onions and garlic in 1 tablespoon of butter until translucent; set aside to cool.
Mix beef with cooled onion mixture, eggs, bread crumbs and parsley.
Form into 8-10 equal size patties and sauté in 2 tablespoons of butter until golden brown on both sides; set aside.
Sauté sliced onions in the same pan until browned; set aside.
In saucepan melt 2 Tbsp. of butter; add flour and cook over low heat for 1 minute until wet sand consistency.
Begin to add stock 1/3 at a time whisking and bringing to simmer each time making sure there are no lumps. Add mushrooms and simmer for 1/2 hour.
Place patties in a roasting pan and pour gravy over patties and bake in a preheated 375 degree oven for 45 minutes.
Garnish with grilled onions and serve.
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