1 1/2 c. milk
Salt and pepper to taste
1 tbsp. sugar
3 oz. pkg. cream cheese
1 tsp. butter
1 level tbsp. cornstarch, dissolved in 1/2 c. water
1 lb. frozen English peas

Cut cream cheese into small pieces. Place all ingredients in saucepan. Stir until mixture comes to a boil. Mix 1 level tablespoon cornstarch in 1/2 cup water. Add to sauce to thicken.

Add the package of English peas. Bring to boil and cool for 2 minutes. Cover and remove from heat. Ready to serve. May be used as a sauce for green beans, carrots, cauliflower, or broccoli.