3 (No. 2) cans peas
2 c. carrots, sliced thin
1 onion, chopped
1 (4 oz.) jar pimentos
1/2 c. sugar
1 tsp. garlic powder
3/4 c. vinegar
2/3 c. oil
1 can tomato soup
1 tsp. Worcestershire sauce
Salt and pepper to taste

Drain black eyed peas cut carrots, thin cook 10 minutes. Mix all ingredients, refrigerate overnight. Will keep well.