Add 1 1/2 cups hot water. Bring to a boil. Cover and steam slowly for 10 minutes.
Put remaining butter, onions, pepper, sage and salt in another pan and brown lightly. Add flour and 1/2 cup tomatoes. Blend well, add remaining tomatoes and boil 5 minutes.
Pour over rice, let steam until sauce has desired consistency.
Place drained pasta back in saucepan. Add butter, milk, cheese, salt, mustard and pepper. Stir until mixed.
Cook over low heat for 5 minutes, stirring occasionally until cheese is melted.
Sift dry ingredients. Add dry ingredients to creamed mixture; beat until well blended.
Stir in oats, chocolate chips, and walnuts; mix well.
Drop by teaspoon onto ungreased cookie sheet.
Bake at 375 for 10-12 minutes; place on wire racks to cool.
Store in a sealed container to preserve freshness.