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Eblast Signup
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Contact Us
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RRA Info
News
New to the Shores?
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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
Community
RRA on Facebook
Photo Albums
Classifieds
Cookbook
Lake Management
Lake Management Topics
LMC Articles (All)
Lake Water Testing Program
Dredging Operations Summary
Recommended Cleaning Products
Village Hall
Utility Bill Pay
Utility Dept
Police Dept
Zoning/Building Dept
Village Calendar
Compost Site
Dam
Bacon, Potato, Onion Fritatta
May 31, 2016
Uncategorized
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Submitted by: Barb Buckley Lot # 78
Ingredients
Print Recipe
4
slices
bacon
diced and cooked
1
lb.
red skin potatoes
thinly sliced
1
small
red onion
diced
1
Tbsp.
rosemary
chopped
6
eggs
1/4
cup
milk
1/2
tsp.
salt
1/4
tsp.
pepper
Servings:
Submitted by: Barb Buckley Lot # 78
Ingredients
Print Recipe
4
slices
bacon
diced and cooked
1
lb.
red skin potatoes
thinly sliced
1
small
red onion
diced
1
Tbsp.
rosemary
chopped
6
eggs
1/4
cup
milk
1/2
tsp.
salt
1/4
tsp.
pepper
Servings:
Instructions
In ovenproof non-stick skillet, cook bacon for 5 minutes, transfer to paper towel. Reduce heat to medium low and add potatoes, onion and rosemary, cover and cook 10 minutes. Whisk 6 eggs, milk, salt and pepper in a bowl. Pour over potatoes and stir in bacon. Bake at 350 degrees uncovered - 10 minutes - until set. Slice and serve.
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Avocado and Tomato Salad
January 20, 2016
Uncategorized
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Servings
8
Submitted by: Kathy Maznik Lot # 1933
Ingredients
Print Recipe
4
c
avocados
diced medium
2
c
grape tomatoes
or cherry tomatoes
2
c
cucumbers
peeled and diced medium
1
C
red onion
peeled and diced medium
4
tbsp
fresh cilantro
chopped
2
tsp
fresh garlic
minced
2
tbsp
lime juice
1/4
c
olive oil
salt
fresh black pepper
lettuce
(if you want)
Servings:
Submitted by: Kathy Maznik Lot # 1933
Ingredients
Print Recipe
4
c
avocados
diced medium
2
c
grape tomatoes
or cherry tomatoes
2
c
cucumbers
peeled and diced medium
1
C
red onion
peeled and diced medium
4
tbsp
fresh cilantro
chopped
2
tsp
fresh garlic
minced
2
tbsp
lime juice
1/4
c
olive oil
salt
fresh black pepper
lettuce
(if you want)
Servings:
Servings
8
Instructions
Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
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Orzo with Roasted Vegetables
January 15, 2016
Uncategorized
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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.
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Texas Two-Step Coleslaw
January 14, 2016
Uncategorized
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Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
4
c
coleslaw mix
1
shredded purple cabbage
1/4
c
red onion
chopped
1-2
jalapenos
chopped
2
tbsp
cilantro
chopped
2
11 oz
cans mexi-corn
drained
1
c
shredded cheddar cheese
Dressing:
3/4
bottle
ranch dressing
3
tbsp
lime juice
1
tsp
cumin
1
tsp
cayenne pepper
Servings:
Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
4
c
coleslaw mix
1
shredded purple cabbage
1/4
c
red onion
chopped
1-2
jalapenos
chopped
2
tbsp
cilantro
chopped
2
11 oz
cans mexi-corn
drained
1
c
shredded cheddar cheese
Dressing:
3/4
bottle
ranch dressing
3
tbsp
lime juice
1
tsp
cumin
1
tsp
cayenne pepper
Servings:
Instructions
Mix together the coleslaw ingredients.
In a small bowl, combine dressing ingredients. Pour over coleslaw mixture and refrigerate before serving.
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