Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked or 3 large cans carrots
1 (10 3/4 oz.) can tomato soup
1 c. sugar
1/2 c. vegetable oil
1/2 c. white vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 green pepper, chopped
1 large onion, sliced thin
1 tsp. salt
pepper to taste
1 medium jar pimentos, chopped (optional)

Preparation

In a saucepan, combine all ingredients, except carrots.
Bring to a boil only.
Remove from heat.
Drain carrots and add to the liquid mixture.
Chill at least 1 day before serving.