One of the problems with the perspective that addictions are a disease is that it leaves no room for this kind of fear of the Lord. A god who helps us to be strong in the face of illness is not the same as the God whose holiness reveals our sin, who shows us our desperate need for a mediator, restores our relationship with Him, and empowers us to live as holy children. Holiness is key. Without the knowledge of our Father’s holiness and our response of reverence, everything about God becomes ordinary.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Seafood	4	Servings

INGREDIENTS

1	c	Fish stock or bottled clam juice
1	c	Dry white wine
1 1/2	c	Whipping cream
1		Bunch green onion; green part only; coarsely chopped
1/4	c	Cracked peppercorns
1	tb	Cracked blaek peppcrcorns
1	tb	Cracked white peppercorns
4		(6-8-ounce) fillets of sole; about 1/2 inch thick
		Salt
1/4	c	Snipped fresh chives
4		Radishes; trimmed and thinly sliced

INSTRUCTIONS

Simmer stock and wine in heavy medium saucepan until reduced to 1/2 cup,
Pour into blender. Add chopped green onion tops. Let mixture stand for 5
minutes, then puree. Strain sauce into clean saucepan.
Preheat broiler. Combine peppercoms in bowl. Dredge one side of each fish
steak in peppercorn mixture, pressing firmly.  Set steaks coated side up on
broiler pan. Season with salt. Broil until cooked through, about 5 minutes.
Meanwhile, simmer sauce until thick enough to coat spoon, about 2 minutes.
Remove from heat.
Spoon sauce onto plates, Sprinkle with chives. Top with sole. Garnish with
radishes and sole. Scrves 4.
ARKANSAS TODAY, CHANNEL 11, KTHV
09/12/1990
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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