21.   He makes the chutney and lime pickle lighter by blending them with canola oil, red wine vinegar and a sherry cooked down to concentrate the flavor.

22.   Heat some more canola oil in a large skillet and saute the cakes until browned on both sides.

23.   Heat the canola oil in a saucepan and stir in the flour.

24.   Heat the canola oil in a small skillet over medium heat.

25.   Heat canola oil in a skillet over medium heat.

26.   Her mother, Walrath said, sometimes used canola oil in her crusts.

27.   If they dry out, add a little more canola oil.

28.   If you are on a low-fat diet you can substitute canola oil for butter in the pudding recipe and eliminate butter completely from the sauce.

29.   In a bowl, combine egg whites, canola oil, vanilla, corn syrup and applesauce with a hand mixer.

30.   In a large nonstick saute pan, heat canola oil over medium-high heat.