Skip to content
440-563-3170
Member Portal
Event Calendar
Card Portal
Home
Eblast Signup
News
Contact Us
OLCA
RRA Info
News
New to the Shores?
FAQs
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
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
Home
Eblast Signup
News
Contact Us
OLCA
RRA Info
News
New to the Shores?
FAQs
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
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
Homemade Cheesy Potatoes (no canned soup in this recipe)
April 5, 2016
Uncategorized
Edit
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.
Read More
Zuppa Toscana
January 26, 2016
Uncategorized
Edit
Submitted by: Shelly Eddy Lot #643
Ingredients
Print Recipe
1
lb
hot Italian sausage
4-6
Russet Potatoes
chopped
1
small onion
chopped
1/4
c
REAL bacon pieces
(optional)
2
tbsp
minced garlic
32
oz
chicken broth
1
c
Kale or Swiss chard
chopped. (I use fresh spinach)
1
c
heavy whipping cream
2
tbsp
flour
Servings:
Submitted by: Shelly Eddy Lot #643
Ingredients
Print Recipe
1
lb
hot Italian sausage
4-6
Russet Potatoes
chopped
1
small onion
chopped
1/4
c
REAL bacon pieces
(optional)
2
tbsp
minced garlic
32
oz
chicken broth
1
c
Kale or Swiss chard
chopped. (I use fresh spinach)
1
c
heavy whipping cream
2
tbsp
flour
Servings:
Instructions
Brown sausage in a saute pan. (If you use links, cut in half, lengthwise, then cut slices.)
Place sausage, chicken broth, garlic, potatoes & onion in slow cooker.
Add just enough water to cover the veggies & meat.
Cook on high 3-4 hours or 5-6 on low, until potatoes are soft.
30 minutes before serving, mix flour into cream removing lumps.
Add the cream & kale (or spinach) to the crock pot, stir. (I also add a half a block of cream cheese at this time, but totally optional).
Cook on high for 30 minutes or until broth thickens slightly. Add salt & pepper to taste.
Read More
Homemade Cheesy Potatoes (*no canned soup in this recipe*)
January 14, 2016
Uncategorized
Edit
Servings
6-8
Cook Time
1hr 15min
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
3
lbs
Russet Potatoes
peeled
4
tbsp
butter
divided
1/2
c
Yellow Onion
diced small
1
garlic clove
minced
2 1/2
tbsp
All-Purpose Flour
1/2
c
chicken broth
1/2
c
whole milk
1
c
sour cream
3
green onions
sliced
3/4
tsp
salt
1/2
tsp
black pepper
1
c
Sharp Cheddar
shredded
Servings:
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
3
lbs
Russet Potatoes
peeled
4
tbsp
butter
divided
1/2
c
Yellow Onion
diced small
1
garlic clove
minced
2 1/2
tbsp
All-Purpose Flour
1/2
c
chicken broth
1/2
c
whole milk
1
c
sour cream
3
green onions
sliced
3/4
tsp
salt
1/2
tsp
black pepper
1
c
Sharp Cheddar
shredded
Servings:
Servings
6-8
Cook Time
1hr 15min
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. Set aside.
In a 10-inch skillet melt three tablespoons of butter over medium-low heat. Add in 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 5-8 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 shredded cheese. Stir to combine and pour into greased pan. Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden. Enjoy!
Read More