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New to the Shores?
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Association Meeting Highlights
Board of Directors Info
Minutes
President’s Comments
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Documents & Forms (all)
All Forms
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Rules & Regulations
Covenants & Restrictions
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Vacant Lots for Sale
Contact Us
Clubs
Fishing Club
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Pickleball Club
Polar Bear Club
Quilting Group
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STARS Club
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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
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
Uncategorized
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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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Quick Summer Squash
June 8, 2016
Uncategorized
Edit
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
Edit
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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Arcadian Shepherd Pie
May 31, 2016
Uncategorized
Edit
Servings
6 - 8
Submitted by: Jo Yarish Lot # 43
Ingredients
Print Recipe
1 1/2
lb.
ground beef
2
onions
minced
3
Tbs.
butter
1/2
cup
butter
1
Tbs.
Ketchup
1
tsp.
Worcestershire sauce
salt & pepper
Beef stock
2
eggs
separated
1/2
cup
cream
1/8
tsp.
garlic powder
8 - 10
potatoes
peeled, boiled and mashed
1/3
cup
Parmesan cheese
grated
Servings:
Submitted by: Jo Yarish Lot # 43
Ingredients
Print Recipe
1 1/2
lb.
ground beef
2
onions
minced
3
Tbs.
butter
1/2
cup
butter
1
Tbs.
Ketchup
1
tsp.
Worcestershire sauce
salt & pepper
Beef stock
2
eggs
separated
1/2
cup
cream
1/8
tsp.
garlic powder
8 - 10
potatoes
peeled, boiled and mashed
1/3
cup
Parmesan cheese
grated
Servings:
Servings
6 - 8
Instructions
Brown beef in 3 Tbs. butter, add onions and sauté until golden. Mix meat and onions with ketchup and Worcestershire sauce. Season to taste with salt & pepper. Add as little beef stock and cook covered over low heat for 15 to 20 minutes. Beat egg yolks until light, whites until stiff. Beat yolks, cream remaining, 1/2 cup butter and garlic powder into mashed potatoes. Gently fold in beaten egg whites. Put meat mixture into casserole and top with potatoes, sprinkle with Parmesan cheese and bake at 350 degrees until puffed and browned.
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