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News
New to the Shores?
FAQs
Service Contacts
2025 Rate Sheet
About the RRA
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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
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
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Compost Site
Dam
Zesty Red Clam Sauce
July 26, 2016
Uncategorized
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Submitted by: Judie Sylak Lot # 2281
Ingredients
Print Recipe
1
14 oz can
Italian style stewed tomatoes
I use Del Monte with basil, garlic and oregano)
1
8 oz. can
tomato paste
(I use Contantino Italian with Roasted Garlic)
1
6 1/2 oz. can
clams
minced
1
6 oz. can
mushroomstems and pieces
rinsed and drained
1
medium onion
minced
2
Tbsp.
olive oil
1
tsp.
Italian seasoning
1/2
tsp.
garlic powder
1/2
tsp.
oregano
1
tsp.
fennel seeds
Servings:
Submitted by: Judie Sylak Lot # 2281
Ingredients
Print Recipe
1
14 oz can
Italian style stewed tomatoes
I use Del Monte with basil, garlic and oregano)
1
8 oz. can
tomato paste
(I use Contantino Italian with Roasted Garlic)
1
6 1/2 oz. can
clams
minced
1
6 oz. can
mushroomstems and pieces
rinsed and drained
1
medium onion
minced
2
Tbsp.
olive oil
1
tsp.
Italian seasoning
1/2
tsp.
garlic powder
1/2
tsp.
oregano
1
tsp.
fennel seeds
Servings:
Instructions
Saute onions in oil until translucent. Add mushrooms, juice of clams and everything else except clams. Gently simmer for 30 minutes. Add clams last to just heat through.
Serve over 1 lb. of linguini.
NOTE: 1/2 lb. of Itaian sausage may be substituted for the clams.
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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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Baked Tomatoes, Squash & Potatoes
June 29, 2016
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Submitted by: Eva Cropp Lot # 1942
Ingredients
Print Recipe
2
Tbsp.
olive oil
1
onion
sliced thinly
2
small
tomatoes
sliced 1/4" thick
1
medium
yellow summer squash
sliced 1/4" thick
1
medium
Yukon Gold potato
sliced 1/4" thick
salt & pepper
to taste
1
Tbsp.
fresh thyme leaves
2
Tbsp.
Parmesan
freshley grated
Servings:
Submitted by: Eva Cropp Lot # 1942
Ingredients
Print Recipe
2
Tbsp.
olive oil
1
onion
sliced thinly
2
small
tomatoes
sliced 1/4" thick
1
medium
yellow summer squash
sliced 1/4" thick
1
medium
Yukon Gold potato
sliced 1/4" thick
salt & pepper
to taste
1
Tbsp.
fresh thyme leaves
2
Tbsp.
Parmesan
freshley grated
Servings:
Instructions
Heat oven to 375 degrees. Heat oil and cook onion until tender and slightly golden, 6 - 8 minutes.
Arrange the onion on the bottom of 9" X 13" baking dish. Overlap tomato, squash and potato on top of onion. Season with salt & pepper, sprinkle with thyme and parmesan. Drizzle with more oil.
Bake covered for 30 minutes. Then uncover and bake until golden, about 30 minutes more.
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Roasted Asparagus
June 29, 2016
Uncategorized
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Submitted by: Rick Brothers Lot # 403
Ingredients
Print Recipe
1
bunch
asparagus
trimmed
1
Tbsp.
olive oil
1/2
tsp.
garlic powder
sea salt
pepper
Parmesan cheese
lemon juice
Servings:
Submitted by: Rick Brothers Lot # 403
Ingredients
Print Recipe
1
bunch
asparagus
trimmed
1
Tbsp.
olive oil
1/2
tsp.
garlic powder
sea salt
pepper
Parmesan cheese
lemon juice
Servings:
Instructions
Preheat oven to 400 degrees.
Put oil and garlic powder in plastic gallon storage bag. Add asparagus; toss to coat. Arrange in single layer on cookie sheet. Bake until brown, stirring once (about 12 minutes). Remove from oven. Salt & pepper to taste. Sprinkle with a little lemon juice and parmesan cheese.
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Quick Summer Squash
June 8, 2016
Uncategorized
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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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Black Bean Chicken Chili
June 8, 2016
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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.
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Funky Chicken
June 8, 2016
Uncategorized
Edit
Servings
6
Submitted by: Barb Berndt Lot # 1135
Ingredients
Print Recipe
1/4
lb.
butter
3
Tbs.
olive oil
1
lb.
mushrooms
12
green onion
chopped
1/2
cup
dry wine
(white)
1/2
tsp.
white pepper
6
chicken breasts
skinless & boneless
2
eggs
1
cup
Italian bread crumbs
Servings:
Submitted by: Barb Berndt Lot # 1135
Ingredients
Print Recipe
1/4
lb.
butter
3
Tbs.
olive oil
1
lb.
mushrooms
12
green onion
chopped
1/2
cup
dry wine
(white)
1/2
tsp.
white pepper
6
chicken breasts
skinless & boneless
2
eggs
1
cup
Italian bread crumbs
Servings:
Servings
6
Instructions
Melt 1/2 of butter with olive oil in large sauté pan. Add mushrooms and green onions and sauté until tender. Add wine and white pepper, simmering until liquid is reduced. While mixture cooks, dredge chicken in eggs, then coat with bread crumbs.
Spray 9" X 13" baking pan with no-stick baking spray. Spoon the mushroom, onion mixture in bottom of pan in six piles. Place one chicken breast on top of each pile. Place remaining butter on top of chicken breasts. Cover and bake at 350 degrees for 40 minutes. Uncover and bake10 minutes longer or until chicken is browned.
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Spaghetti Salad
June 6, 2016
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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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Chicken Italian in Foil
May 31, 2016
Uncategorized
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Submitted by: Barb Buckley Lot # 78
Ingredients
Print Recipe
2
large
potatoes
1/4
tsp.
salt
2
green peppers
sliced
2
tomatoes
cut in wedges
4
boneless chicken breasts
olive oil
4
Tbsp.
Ketchup
1
tsp.
oregano
2
Tbsp.
butter
melted
Servings:
Submitted by: Barb Buckley Lot # 78
Ingredients
Print Recipe
2
large
potatoes
1/4
tsp.
salt
2
green peppers
sliced
2
tomatoes
cut in wedges
4
boneless chicken breasts
olive oil
4
Tbsp.
Ketchup
1
tsp.
oregano
2
Tbsp.
butter
melted
Servings:
Instructions
Cut potatoes lengthwise into slices. Place on 18 X 12 in. double layer of foil. Sprinkle with salt. Add peppers and tomatoes. Lay chicken on top of veggies and brush with oil. Mix ketchup, oregano and butter. Pour over chicken. Wrap foil securely around chicken and veggies. Bake for 1 hour at 400 degrees, or grill 5 inches from coals for 25 - 30 minutes each side.
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Classic Lasagna Plus 2
May 31, 2016
Uncategorized
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Servings
6 to 8
Submitted by: Jo Yarish Lot # 43
Ingredients
Print Recipe
1
lb.
ground beef
3/4
cup
onion
chopped
2
Tbs
olive oil
1
can (28 oz.)
Italian tomatoes
2
cans (6 oz.) each
tomato paste
2
cups
water
4
tsp.
parsley
chopped
1
tsp.
salt
1
tsp.
garlic powder
1/2
tsp.
pepper
1/2
tsp.
oregano
8
oz.
lasagna noodles
1
lb.
cottage or ricotta cheese
8
oz.
mozzarella cheese
shredded
1
cup
Parmesan cheese
grated
3
hard boiled eggs
sliced
2
cups
zuchini
thinly sliced
Servings:
Submitted by: Jo Yarish Lot # 43
Ingredients
Print Recipe
1
lb.
ground beef
3/4
cup
onion
chopped
2
Tbs
olive oil
1
can (28 oz.)
Italian tomatoes
2
cans (6 oz.) each
tomato paste
2
cups
water
4
tsp.
parsley
chopped
1
tsp.
salt
1
tsp.
garlic powder
1/2
tsp.
pepper
1/2
tsp.
oregano
8
oz.
lasagna noodles
1
lb.
cottage or ricotta cheese
8
oz.
mozzarella cheese
shredded
1
cup
Parmesan cheese
grated
3
hard boiled eggs
sliced
2
cups
zuchini
thinly sliced
Servings:
Servings
6 to 8
Instructions
In large heavy pan, lightly brown beef and onions in oil. Add tomatoes (with juice), tomato paste, water, parsley, salt, garlic powder, pepper and oregano. Simmer uncovered about 30 minutes. Mean while cook lasagna noodles as directed. In 9 1/2" X 13" baking pan spread about 1 cup of sauce, then alternate layers of noodles, sauce, cottage or ricotta cheese, mozzarella, Parmesan, hard-boiled eggs and zucchini ending with sauce, mozzarella and Parmesan. Bake at 350 degrees for 40 - 50 minutes or until slightly browned and bubbling.
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