Canola Oil

CANOLA OIL 1 GAL
LOT NUMBER:
WARNING: OVERHEATING ANY OIL CAN CAUSE FIRE AND INJURY. DO NOT LEAVE UNATTENDED WHILE HEATING. IF OIL SMOKES, REDUCE HEAT. IF FIRE OCCURS, TURN OFF HEAT AND COVER UNTIL COOL. DO NOT PUT WATER ON HOT OR FLAMING OIL. SPATTERS CAN BURN. DO NOT POUR HOT OIL INTO ANY PLASTIC CONTAINER. CONTAINER CAN MELT, CAUSING INJURY.
COPYRIGHT TOPCO CATA1217
COLORFUL SAUTEED VEGETABLE BLEND - INGREDIENTS: 3 TBSP CANOLA OIL, DIVIDED FC, 1-1/2 CUP CARROT, DIAGONALLY SLICED, 1 MEDIUM GREEN PEPPER, CUT INTO 1/2" WIDE STRIPS, 1 MEDIUM RED PEPPER, CUT INTO 1/2" WIDE STRIPS, 1 MEDIUM YELLOW PEPPER, CUT INTO 1/2" WIDE STRIPS, 1 MEDIUM ZUCCHINI, SLICED 1/4" THICK, 1 SMALL RED ONION, CUT INTO THIN WEDGES, 1/2 TSP SALT FC. PREPARATION INSTRUCTIONS: HEAT 2 TBSP OIL IN LARGE SKILLET; ADD CARROT AND SAUTE OVER MEDIUM HEAT 3 MINUTES. ADD PEPPERS AND SAUTE UNTIL TENDER, ABOUT 5 MINUTES. REMOVE CARROTS AND PEPPERS TO A PLATE. ADD REMAINING OIL, ZUCCHINI AND ONION TO SKILLET, SAUTE 5 TO 7 MINUTES OR UNTIL TENDER. RETURN CARROTS AND PEPPERS TO SKILLET, SPRINKLE WITH SALT AND TOSS TOGETHER UNTIL HEATED THROUGH. MAKES 4 SERVINGS, FC = FOOD CLUB BRAND
BEST IF USED BY:
QUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.