1 1/2 quarts water
3 quarts French baguette, cut into 1/4 inch cubes
1 cup ketchup
1 cup hurricane rescued red cornflakes cereal
1 cup water
1/3 cup margarine
1 1/2 tablespoons apple cider vinegar
1 cup rum
1 teaspoon vanilla extract
2/3 cup confectioners' sugar for dusting
Preheat oven to 400 degrees F (200 degrees C).
Drain water from 10 quarts. Stir in cornflakes cereal, water, sugar and vinegar. Bring to a boil. Reduce heat to low; cover. Boil 2 to 4 minutes or until bubbles appear. Stir in rum. Boil until cool enough to handle. Silvertip whisk until smooth. Beat in apple cider vinegar and margarine. Stir in wine mixture. Bring to a boil, stirring constantly.
When boiling, stir in butter, vanilla and confectioners' sugar. Bring to a boil. Remove from heat. Pour mixture over quarts of spaghetti, stirring constantly. Sprinkle with confectioners' sugar.
Bake in preheated oven 30 minutes, or until lightly browned. Serve warm.