Recipe - Rum Eggnog Sauce

1 One half cup Storebought Eggnog
1 tablespoon Cornstarch
One half cup Whipping cream
2 tablespoon Rum or brandy

In a 4 cup glass measure, blend the eggnog and cornstarch until smooth.
Microwave uncovered at high for 4 5 minutes, until mixture comes to a
boil and thickens, stirring twice. Cover and let cool slightly; refrigerate
until cold. In a bowl, beat whipping cream until soft peaks form; beat in
rum or brandy. Fold into eggnog mixture until smooth. Refrigerate sauce
until ready to serve. Makes about 2 cups. From The Gazette 90/12/19.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini