1 beef roast good for cooking in the crock pot
3 to 4 beef bouillon cubes, depending on size of roast
apple juice to cover 1/2 of roast (not cider)
1 package dry brown gravy

Place roast in crock pot. Mix gravy with some of the hot apple juice to dissolve the powder gravy and
pour over roast. Add more of the apple juice to cover about half the roast. Add bouillon cubes. Cook
for several hours until roast is tender.

Gravy

I strain the liquid from the crock pot to have a smooth liquid and then add a mixture of cornstarch and cold
water or apple juice, mixed well, to the boiling liquid. Add cornstarch mixture slowly so it doesn't thicken
too much. Add salt and pepper to taste.

Ingredients:
� cup minced fresh chives
1 cup minced fresh Italian parsley
� teaspoon salt, divided
3/8 teaspoon black pepper, divided
1 large lemon
� cup unsalted butter, divided
1 pound tilapia fillets (large fillets if available)
Butter- or olive-oil flavored nonstick cooking spray

Directions:
On a platter, combine chives, parsley, � teaspoon salt and � teaspoon pepper.
Grate rind from lemon over herbs. Toss to combine. Reserve lemon.

Spray tilapia fillets with butter-flavored or olive oil-flavored cooking spray.
Press fillets in herb mixture to coat both sides.

In large skillet, melt 2 tablespoons butter over medium heat. Add tilapia.
Cook 3 to 4 minutes per side or until firm and white in center. (Cook time
will vary according to thickness.) Remove to serving platter. Keep warm.

Add remaining 2 tablespoons butter to skillet. Melt over low heat.
Cut lemon in half; squeeze juice from one half into skillet.
Season lemon-butter mixture with remaining � teaspoon salt and
1/8 teaspoon pepper. Stir well. Pour over fish. Slice remaining
lemon half for garnish. Serve immediately.

Makes 4 servings