Recipe - Bayou Hot Slaw

1 md Head cabbage; 2One half to
3 pounds
1 lg Onion; minced
1 lg Green onion; minced
1 small Sweet red pepper; minced
4 Stalks celery; cut or sliced up thin
One half cup Vegetable oil
1 Bay leaf
2 tablespoon Flour
One half cup Sugar
1 cup Water
1 One fourth cup White vinegar
1 teaspoon Worcestershire sauce
One half teaspoon White pepper
One half teaspoon Dry mustard
One half teaspoon Garlic powder
One fourth teaspoon Cayenne pepper

Place first 5 ingredients in a large salad bowl and mix well. In a
saucepan, heat oil and bay leaf and stir in the flour, but don't let it
brown. Add sugar and water, stirring until thickened. Pour in the vinegar
and spices and stir until you have a thick sauce. Cool to lukewarm and pour
over the slaw. Toss and mix well. Chill and serve cold. If you want a
hotter slaw, add more cayenne. Serves 6.

FROM NEWSPAPER ARTICLE

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.