Title: Bayou hot slaw
 Categories: Salad
      Yield: 6 Servings
 
      1 md Head cabbage; 2-1/2 to
           -3 pounds
      1 lg Onion; minced
      1 lg Green onion; minced
      1 sm Sweet red pepper; minced
      4    Stalks celery; sliced thin
    1/2 c  Vegetable oil
      1    Bay leaf
      2 tb Flour
    1/2 c  Sugar
      1 c  Water
  1 1/4 c  White vinegar
      1 ts Worcestershire sauce
    1/2 ts White pepper
    1/2 ts Dry mustard
    1/2 ts Garlic powder
    1/4 ts 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