DILL SAUCE:

4 oz. sour cream
1/2 tsp. dill weed
1/4 c. white wine
1/2 tsp. dry mustard
Dash of salt

Blend thoroughly. (Heat, but do not boil.) 1/2 c. chopped celery 1/4 c. chopped onion 1/4 c. chopped parsley 1/2 c. sugar 4 c. peeled, cored, diced apples 1 c. cracker crumbs Freshly ground pepper

Fry bacon and drain on paper towels. Break into bits. Saute celery, onion and parsley in the bacon fat for 10 minutes on low heat. Remove and place in a large bowl. Add sugar to the remaining fat; add apples and saute shaking the pan, until the apples are golden and almost soft. Put apples, bacon bits and cracker crumbs in the mixing bowl with the vegetables and toss together until well blended. Using flounder fillets baking time is 30 minutes. (If fillets are thin, reduce time to 20 minutes.) Place half of the fillets in buttered baking dish. Cover with apple stuffing. Top with remaining fillets. Dot with butter and sprinkle with paprika or lemon pepper. Tent with foil, removing for last 5 minutes.