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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
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Utility Dept
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Compost Site
Dam
Peanut Brittle
August 8, 2016
Uncategorized
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Submitted by: Sherry and Lisa Ball Lot # 1743
Ingredients
Print Recipe
1 1/2
cup
sugar
1/2
cup
water
1/2
cup
corn syrup
dash
salt
3/4
cup
unsalted peanuts
1
tsp.
vanilla
1
tsp.
baking soda
Servings:
Submitted by: Sherry and Lisa Ball Lot # 1743
Ingredients
Print Recipe
1 1/2
cup
sugar
1/2
cup
water
1/2
cup
corn syrup
dash
salt
3/4
cup
unsalted peanuts
1
tsp.
vanilla
1
tsp.
baking soda
Servings:
Instructions
Boil on high heat in medium to deep sauce pan to firm ball stage. (Use cold water to test firm ball stage.) Do not stir.
Add unsalted peanuts and stir constantly till golden brown. Remove from heat and add vanilla and soda SEPERATELY. Stir fast and pour on a greased cookie sheet. Spread.
Cool. Then crack.
NOTE: Firm Ball Stage: Drop hot syrup into cold water and try to roll into a ball with fingers. Feels like a gum drop.
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Beer Can Chicken
July 26, 2016
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Submitted by: John Ball Lot # 1743
Ingredients
Print Recipe
1/2
can
beer
1/2
cup
BBQ Sauce
1
Tbsp.
Basil
2
tsp.
paprika
1/2
tsp
onion powder
1/4
tsp.
garlic powder
1/4
tsp.
black pepper
3/4
tsp.
salt
1
Roasting Chicken
Servings:
Submitted by: John Ball Lot # 1743
Ingredients
Print Recipe
1/2
can
beer
1/2
cup
BBQ Sauce
1
Tbsp.
Basil
2
tsp.
paprika
1/2
tsp
onion powder
1/4
tsp.
garlic powder
1/4
tsp.
black pepper
3/4
tsp.
salt
1
Roasting Chicken
Servings:
Instructions
Place dry ingredients in a small bowl and mix together. Pour BBQ sauce into half can of beer. Rub dry mix on chicken, then put beer can inside of chicken. Place upright on roasting pan or some type of baking sheet (that will catch any drippings) and place in oven at 350 degrees for approximately 25 minutes per pound. If the roasting chicken with a pop out timer it can be governed accordingly.
This can be done on your outdoor grill if the upright chicken will fit under the lid, but you will have in insure that there is indirect heat at 350 degrees.
NOTE: 1/2 can of soda can be used in place of beer..
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Halushki
July 26, 2016
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Submitted by: John Ball Lot # 1743
Ingredients
Print Recipe
2
large
potatoes
grated
1
Tbsp
salt
1
head - 2 lbs
cabbage
finely chopped
1
egg
3
cups
flour
2
small
onions
chopped
2
Tbsp
shortening
Servings:
Submitted by: John Ball Lot # 1743
Ingredients
Print Recipe
2
large
potatoes
grated
1
Tbsp
salt
1
head - 2 lbs
cabbage
finely chopped
1
egg
3
cups
flour
2
small
onions
chopped
2
Tbsp
shortening
Servings:
Instructions
Have cabbage prepared before Halushki is made.
Add salt, egg and flour to potatoes and mix well. Dough should not be thin. More or less flour may be used according to size of potatoes.
Put dough on plate. Use a teaspoon to scrape off small portions at a time and place in boiling water. Boil about 15 minutes. Keep stirring to prevent scorching. Drain in colander. Rinse once with water. Don't let Halushki get too cold, place in bowl.
Brown onion in shortening, add cabbage and fry slowly until browned, about 20 minutes. Pour over Halushki, mix well (salt to taste) and serve hot.
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Fish Chowder in Crock Pot
July 1, 2016
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Submitted by: Dave Emick Lot # 2311
Ingredients
Print Recipe
3
slices
bacon
diced
1/2 to 3/4
cup
green onion
chopped
1 1/2
lbs
fish
1
12 oz. can
evaporated milk
1 1/2
cups
water
2 or 3
potatoes
diced
1/4
tsp.
salt
1/4
tsp.
pepper
1
4 oz. can
tiny shrimp
1
10 oz. can
clams
chopped
Servings:
Submitted by: Dave Emick Lot # 2311
Ingredients
Print Recipe
3
slices
bacon
diced
1/2 to 3/4
cup
green onion
chopped
1 1/2
lbs
fish
1
12 oz. can
evaporated milk
1 1/2
cups
water
2 or 3
potatoes
diced
1/4
tsp.
salt
1/4
tsp.
pepper
1
4 oz. can
tiny shrimp
1
10 oz. can
clams
chopped
Servings:
Instructions
Saute bacon and onion on stove top until golden; drain. Add fish and remaining ingredients, except milk. Cook 6 to 8 hours in Crock Pot on low. 3 hours on high. Add milk last hour.
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Soft Sugar Cookies
July 1, 2016
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Submitted by: Tammy Cook Lot # 2392
Ingredients
Print Recipe
2
cups
sugar
1
cup
butter or oleo
2
eggs
1
8 oz
sour cream
1
tsp.
vanilla
1
tsp.
baking soda
1
tsp.
salt
4
cups
flour
Servings:
Submitted by: Tammy Cook Lot # 2392
Ingredients
Print Recipe
2
cups
sugar
1
cup
butter or oleo
2
eggs
1
8 oz
sour cream
1
tsp.
vanilla
1
tsp.
baking soda
1
tsp.
salt
4
cups
flour
Servings:
Instructions
Cream sugar and butter; add eggs one at a time and beat well. Combine soda and sour cream, then alternately add with combined flour and salt to creamed mixture. Add vanilla. Drop by teaspoonful onto greased cookie sheet. Bake at 350 degrees until lightly browned.
Read More
Cheese Crowned Cauliflower
July 1, 2016
Uncategorized
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Submitted by: Marlene Hocevar Lot # 2518
Ingredients
Print Recipe
1
head
cauliflower
Cheese Sauce (I double this)
2
Tbs.
butter
2
Tbs.
flour
1
tsp.
dry mustard
1/4
tsp.
salt
dash
pepper
1
cup
milk
1
cup
cheddar cheese
shredded
5
drops
red pepper sauce
Servings:
Submitted by: Marlene Hocevar Lot # 2518
Ingredients
Print Recipe
1
head
cauliflower
Cheese Sauce (I double this)
2
Tbs.
butter
2
Tbs.
flour
1
tsp.
dry mustard
1/4
tsp.
salt
dash
pepper
1
cup
milk
1
cup
cheddar cheese
shredded
5
drops
red pepper sauce
Servings:
Instructions
Cook whole head of cauliflower. (Heat salted water. Add cauliflower, cover and heat to boiling. Cook 20 - 25 minutes.)
Place cauliflower in casserole dish.
Sauce
In saucepan, heat butter until melted. Blend in flour, mustard, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in cheese and pepper sauce. Stir over low heat until cheese is melted.
Pour sauce over cauliflower.
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Toffee – Topped Bars
July 1, 2016
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Submitted by: Laurie Schulze Lot # 22
Ingredients
Print Recipe
2
cups
Brown Sugar
packed firmly
2
cups
All-Purpose Flour
1/2
cup
butter or margarine
softened
1
tsp.
baking powder
1/2
tsp.
salt
1
tsp.
vanilla extract
1
cup
milk
1
egg
1
cup
semi-sweet chocalate chips
1/2
cup
walnuts
chopped
Servings:
Submitted by: Laurie Schulze Lot # 22
Ingredients
Print Recipe
2
cups
Brown Sugar
packed firmly
2
cups
All-Purpose Flour
1/2
cup
butter or margarine
softened
1
tsp.
baking powder
1/2
tsp.
salt
1
tsp.
vanilla extract
1
cup
milk
1
egg
1
cup
semi-sweet chocalate chips
1/2
cup
walnuts
chopped
Servings:
Instructions
Preheat oven to 350 degrees. Lightly grease a 9" X 13" pan. Set aside.
In a large mixing bowl, mix together the brown sugar and flour.
Using a pastry cutter or two knives, cut in the butter until mixture resembles course crumbs. Remove 1 cup of mixture and set aside.
To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg.
Continue beating until a smooth batter forms. Pour batter into prepared baking pan.
In a small bowl combine the chocolate chips and walnuts.
Sprinkle the reserved crumbs mixture over top of batter in pan. Sprinkle with the chocolate chips and walnuts.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Transfer pan to a wire rack to cool bars in pan completely before cutting.
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Potatoes for a Crowd
June 29, 2016
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Submitted by: Nancy Rotert Lot # 2314
Ingredients
Print Recipe
2
lb. bag
hash brown potatoes
thawed
1/2
pint (8 oz.)
sour cream
1
can
cheddar cheese soup
1
can
cream of chicken soup
1/2
cup
onions
chopped
1/4
tsp.
salt
1/4
tsp.
pepper
1/2
stick
oleo
Topping
1/4
cup
oleo
melted
1
cup
potato chips
crushed
Servings:
Submitted by: Nancy Rotert Lot # 2314
Ingredients
Print Recipe
2
lb. bag
hash brown potatoes
thawed
1/2
pint (8 oz.)
sour cream
1
can
cheddar cheese soup
1
can
cream of chicken soup
1/2
cup
onions
chopped
1/4
tsp.
salt
1/4
tsp.
pepper
1/2
stick
oleo
Topping
1/4
cup
oleo
melted
1
cup
potato chips
crushed
Servings:
Instructions
Saute onions in oleo. Add to potatoes, sour cream, cheese soup, chicken soup, salt and pepper in a large bowl. Mix well. Pout into a greased 9" X 13" glass dish.
Topping
Saute chips in oleo. Sprinkle over potatoes. Bake, uncovered at 350 degrees for 1 to 1 1/2 hours.
Recipe Notes
Can be frozen.
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Bacon, Potato, Onion Fritatta
May 31, 2016
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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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Chicken Italian in Foil
May 31, 2016
Uncategorized
Edit
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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