2 tbsp. butter
1 tbsp. flour
1 tbsp. sugar
1 1/2 tsp. salt
1/8 tsp. dry mustard
1/2 tsp. celery salt
1/8 tsp. horseradish
1 1/2 tbsp. Worcestershire sauce
1 1/2 c. chili sauce
2 c. green beans, cooked
1 1/2 c. carrots, cooked and cut into strips

Cook beans and carrots until just tender. Melt butter over low heat. Add flour and stir to form a smooth paste. Add all other ingredients and heat, but do not boil. Arrange beans in a serving dish with carrots nested in the center. Pour sauce over vegetables and serve. (Good with Thanksgiving and Christmas dinners.) Serves 8-10.