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News
New to the Shores?
FAQs
Service Contacts
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About the RRA
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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
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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Dill Dip
July 1, 2016
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Submitted by: Tammy Cook Lot # 2392
Ingredients
Print Recipe
2
cups
mayonaise
1
pint
sour cream
3
Tbs.
parsley
minced or 1 Tbs. dried
3
Tbs.
onion
grated or minced
3
Tbs.
dill weed
or 1 Tbs. dried
1 1/2
tsp.
seasoned salt
Servings:
Submitted by: Tammy Cook Lot # 2392
Ingredients
Print Recipe
2
cups
mayonaise
1
pint
sour cream
3
Tbs.
parsley
minced or 1 Tbs. dried
3
Tbs.
onion
grated or minced
3
Tbs.
dill weed
or 1 Tbs. dried
1 1/2
tsp.
seasoned salt
Servings:
Instructions
Mix all ingredients and refrigerate several hours before serving.
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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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Meatless Wedding Soup
June 29, 2016
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Submitted by: Joyce Brothers Lot # 403
Ingredients
Print Recipe
broth or water
carrots
celery
onion
small shells
1
pkg.
frozen spinach
thawed & drained
parmasan cheese
Servings:
Submitted by: Joyce Brothers Lot # 403
Ingredients
Print Recipe
broth or water
carrots
celery
onion
small shells
1
pkg.
frozen spinach
thawed & drained
parmasan cheese
Servings:
Instructions
Boil liquid. Add carrots, celery and onion. Add small shells last 10 - 15 minutes. Add frozen spinach. Serve with 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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Crock Pot Olive Garden Zuppa Toscana
June 8, 2016
Uncategorized
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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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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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Bud’s Microwave Pickles
May 31, 2016
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Submitted by: Carolyn Tharp Lot # 1441
Ingredients
Print Recipe
2
large
cucumbers
1
small
onion
1/2
tsp.
salt
3/4
tsp.
mustard seed
1/2
cup
sugar
3/4
cup
white vinegar
1/2
tsp.
Celery Seed
Servings:
Submitted by: Carolyn Tharp Lot # 1441
Ingredients
Print Recipe
2
large
cucumbers
1
small
onion
1/2
tsp.
salt
3/4
tsp.
mustard seed
1/2
cup
sugar
3/4
cup
white vinegar
1/2
tsp.
Celery Seed
Servings:
Instructions
Slice cucumbers 1/4 in. thick. Slice onions in thin slices (should be about 4 1/2 cups). Place in microwave proof bowl. Mix the salt, mustard seed, sugar, white vinegar and celery seed. Pour this mixture over cucumbers. Microwave 3 minutes on high - stir, plus 3 minutes on high - stir, plus 3 minutes on high. Cool and keep in refrigerator in pint canning jars if you wish. Can be eaten same day.
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Shirley’s Reuben Casserole
May 31, 2016
Uncategorized
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Submitted by: Carolyn Tharp Lot # 1441
Ingredients
Print Recipe
8
slices
rye bread
cubed
1
small can
sauerkraut
1
can
corned beef
cubed
1
medium
onion
chopped
1
cup
sour cream
8
oz.
mozzarella cheese
shredded
1
cup
butter
melted
Servings:
Submitted by: Carolyn Tharp Lot # 1441
Ingredients
Print Recipe
8
slices
rye bread
cubed
1
small can
sauerkraut
1
can
corned beef
cubed
1
medium
onion
chopped
1
cup
sour cream
8
oz.
mozzarella cheese
shredded
1
cup
butter
melted
Servings:
Instructions
Saute onion and combine with sour cream. Grease 9 X 13 baking pan. Put half of bread in pan. Layer remaining ingredients over cubed bread, except the butter. Top with remaing bread. Drizzle butter over all. Bake 30 minutes at 350 degrees.
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Spaghetti Bake
April 5, 2016
Uncategorized
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Servings
8
Submitted by: Jo Samson Lot # 202
Ingredients
Print Recipe
1
lb.
ground turkey or beef
1/2
-
onion
chopped
1
26 oz. jar
spaghetti sauce
2
tsp.
Italian seasoning
1
12 oz.
cream cheese
1 1/2
cups
cottage cheese
1/2
cup
light sour cream
1
16 0z.
box of spaghetti noodles
1/3
cup
bread crumbs
1/2
cup
Parmesan cheese
Servings:
Submitted by: Jo Samson Lot # 202
Ingredients
Print Recipe
1
lb.
ground turkey or beef
1/2
-
onion
chopped
1
26 oz. jar
spaghetti sauce
2
tsp.
Italian seasoning
1
12 oz.
cream cheese
1 1/2
cups
cottage cheese
1/2
cup
light sour cream
1
16 0z.
box of spaghetti noodles
1/3
cup
bread crumbs
1/2
cup
Parmesan cheese
Servings:
Servings
8
Instructions
Saute' ground meat with onion. When cooked through, mix in spaghetti sauce and seasoning.
Combine cream cheese, cottage cheese and sour cream; mix well.
Cook spaghetti noodles according to directions.
Spray a 3 qt. dish with cooking spray. Layer half of the spaghetti noodles on the bottom.
Spoon cheese mixture on top of the noodles. Layer remaining noodles on top of the cheese mixture.
Spread meat mixture on top of noodles. Layer remaining noodles on top of second noodle layer.
Mix Bread crumbs and parmesan cheese and sprinkle on top.
Bake at 350 degrees for 30 minutes until bubbly and heated through
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