Sweet And Sour Texas Black-Eyed Pea Salad

Servings: 6
Ingredients:

1 c  Black-Eyed peas; cooked           1/4 c  Sugar;
2/3 c  Carrots; cooked and diced           1/4 c  White vinegar;
1 md Onion;  chopped                     2 tb Worcestershire sauce;
1    Green Bell pepper; chopped        1/4 c  Peanut oil;
3 tb Pimientos; chopped                1/3 cn Tomato soup condensed;
1 cl Garlic; minced

Combine all ingredients in a large bowl. Chill for 4 hours or more. Serve
on a bed of lettuce. Keeps well in refrigerator for 3-5 days. Origin:
Marjorie Luckenbach, Texas, Circa 1970

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