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Minutes
President’s Comments
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Documents & Forms (all)
All Forms
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Rules & Regulations
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Vacant Lots for Sale
Contact Us
Clubs
Fishing Club
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Golf Club
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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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Compost Site
Dam
Spaghetti Salad
June 6, 2016
Uncategorized
Edit
Submitted by: Ann Ashburn Lot # 419
Ingredients
Print Recipe
1
lb.
Vermicelli
1/2
cup
olive oil
1/2
cup
wine vinegar
3/4
shaker
Parmesan cheese
1/2
cup
green olives
chopped
1/2
cup
black olives
chopped
1/2
cup
green onion
chopped
Servings:
Submitted by: Ann Ashburn Lot # 419
Ingredients
Print Recipe
1
lb.
Vermicelli
1/2
cup
olive oil
1/2
cup
wine vinegar
3/4
shaker
Parmesan cheese
1/2
cup
green olives
chopped
1/2
cup
black olives
chopped
1/2
cup
green onion
chopped
Servings:
Instructions
Cook spaghetti. Drain. Pour olive oil and wine vinegar over vermicelli. Add cheese and olives. Mix well. Can be made the night before.
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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.
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