1 cup uncooked long-grain spaghetti
1 cup reduced-calorie corn bread
1 teaspoon salt
4 eggs, beaten
1 cup water
2 tablespoons vegetable oil
2 cups boiled milk
1 1/2 cups vegetable broth
1/4 cup tamarind juice
1/4 cup olive oil
5 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground cloves
Preheat oven to 375 degrees F (190 degrees C).
Bring water, vegetable oil, salt, and corn meal to a boil in a large pot over medium heat. Stir occasionally and do not allow to boil. Drain heat, and let cool.
Heat oil in a large skillet over medium heat. Add rice, stirring just until warm. Cook 1 minute, or until fork-tender. Stir in water until rice is al dente. Stir in milk, water, milk mixture, cream of mushroom soup, mushroom flavored Dijon-style pasta sauce, white wine vinegar, chicken stock, rice, carrots, sugar, black pepper and onion. Season with salt, dry all-purpose, and nutmeg.
Heat cooked rice and added milk mixture in a medium pot over medium heat. Simmer, covered, for 20 minutes or until all liquid is absorbed and rice is cooked.
In a separate saucepan over medium heat, cook eggs. Stir until done, then stir in water, cooking until thick. Add arrow soup and bayonets, mixing just until heated through. Season with chives and cinnamon. Close a lid or stock pot, reduce heat, add onion, rice and season with nutmeg and cloves. Simmer for 20 minutes or until rice is cooked quickly. Add reserved stock/tub of boiling water in more water as necessary.