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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
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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
Baked Tomatoes, Squash & Potatoes
June 29, 2016
Uncategorized
Edit
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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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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Chiparelli Salad
January 14, 2016
Uncategorized
Edit
Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
1
head
lettuce
(I use equal amounts of iceberg and romaine )
1
sweet onion
slice thin (you can also use red onion)
2
tomatoes
( for ease of storage and travel I used Grape tomatoes)
2-3
hardboiled eggs sliced
1
jar
Tuscan peppers
(I use Pepperoncini) or Black olives
Dressing
1/4
c
red wine vinegar
3/4
c
salad oil
1/2
c
Romano cheese
(grated not shredded)
1/2
c
Parmesan cheese
(grated not shredded)
2
tbsp
sugar
or equal amount of sugar substitute
Servings:
Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
1
head
lettuce
(I use equal amounts of iceberg and romaine )
1
sweet onion
slice thin (you can also use red onion)
2
tomatoes
( for ease of storage and travel I used Grape tomatoes)
2-3
hardboiled eggs sliced
1
jar
Tuscan peppers
(I use Pepperoncini) or Black olives
Dressing
1/4
c
red wine vinegar
3/4
c
salad oil
1/2
c
Romano cheese
(grated not shredded)
1/2
c
Parmesan cheese
(grated not shredded)
2
tbsp
sugar
or equal amount of sugar substitute
Servings:
Instructions
Tear lettuce into bite size pieces add salad ingredients. Mix salad dressing in separate container and pour over when ready to serve.
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Steak Bruschetta
January 14, 2016
Uncategorized
Edit
Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
24
baguette slices
brushed with olive oil
1
garlic clove
3/4
lb
boneless sirloin steak
(salt and pepper)
1
c
mayo
1
c
crumbled blue cheese
1
tbsp
wine vingar
1
tsp
dry mustard
1 1/2
c
tomatoes
seeded and chopped
1/2
c
fresh basil
chopped
2
tbsp
olive oil
Servings:
Submitted by: Christine Griffin Lot # 2266
Ingredients
Print Recipe
24
baguette slices
brushed with olive oil
1
garlic clove
3/4
lb
boneless sirloin steak
(salt and pepper)
1
c
mayo
1
c
crumbled blue cheese
1
tbsp
wine vingar
1
tsp
dry mustard
1 1/2
c
tomatoes
seeded and chopped
1/2
c
fresh basil
chopped
2
tbsp
olive oil
Servings:
Instructions
Preheat oven to 450. Brush baguette slices with oil and toast until golden brown. Let cool; rub with garlic.
Season steak with salt and pepper; heat a skillet over med-high. Sear steak for 4 minutes on each side (for medium rare). Let rest, then dice.
Mix mayo, blue cheese, vinegar and mustard.
In a second bowl, mix tomatoes, basil and 4 T. olive oil with the steak.
Spread cheese mixture on toasted bread then top with steak mixture.
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