Recipe - Jalapeno Queso Dip

4 cup Coarsely chopped green
cabbage
2 cup Coarsely chopped red cabbage
1 cup Coarsely chopped carrots
1 small Green bell pepper; seeded
and coarsely chopped
One half cup Coarsely chopped onions
2 Jalapenos cut in half and
seeded

HOT CIDER DRESSING
1 cup Apple cider vinegar
Three fourths cup Sugar or Florida Crystals
One half cup Water
3 Bay leaves
1 teaspoon Salt

To make slaw: Process all vegetables in a food processor fitted with the
metal blade until chopped fine. Place in a large nonreactive bowl.

To make dressing: Combine all ingredients in a nonreactive saucepan and
simmer 5 minutes. Pour over the chopped vegetables. Place a plate over the
vegetables which fits inside the diameter of the bowl and weight the plate
down with a can or heavy glass. Allow to stand at room temperature 2 hours
and then refrigerate overnight before serving. Makes 8 to 10 sidedish