Montola sunflower oil recipes

Grilled Fish Marinade
This recipe comes in handy here in Montana during paddle fishing season on the muddy Missouri River.

1/3 cup Montola Sunflower Oil
¼ cup lemon juice
¼ cup light soy sauce
1 tsp garlic salt
½ tsp ground ginger
¼ tsp pepper

Place fish in a large glass dish. Combine all ingredients and pour over the fish. Cover the dish with plastic wrap and let marinade at room temperature for 1 hour. Set gas grill to low, or build a slow fire. Grill 4 inches from heat, basting with marinade and turning over. Cook 15 minutes or until fish flakes easily with a fork.

Spicy Teryaki Mushrooms
2 tbsp sugar
2 tbsp soy sauce
1 tbsp white vinegar
1 tbsp Montola Sunflower Oil
¼ to ½ tsp red pepper flakes
¼ to ½ tsp ground ginger
1/8 to ¼ tsp garlic powder
24 small mushrooms, quartered
2 tbsp sliced green onion

In a medium saucepan, combine sugar, soy sauce, vinegar, oil, red pepper flakes, ginger, and garlic powder. Add mushrooms and green onions. Cook and stir over medium heat until heated through. Makes four appetizer servings.

Montola “to-die-for” Fudge
12 oz bag of chocolate chips
1 tbsp Montola Sunflower Oil
14 oz package of caramels
1 tbsp water
2 ½ tbsp butter
1 cup chopped nuts (optional)

Melt together chocolate chips and oil. Be sure to melt the chocolate slowly. Pour ½ of this mixture into a non-stick or greased 8 x 8 square pan, let cool. Then melt caramels, water, and butter together. Add nuts (optional). Spread on top of colled chip mixture. Re-melt remaining chocolate chip mixture and pour onto the caramel mixture.