1 tablespoon Worcestershire sauce
1 teaspoon Worcestershire sauce
1 teaspoon garbanzo bean paste
1 stick coarse scraped corn kernels
1 medium onion, sliced into small dice
4 stalks celery, chopped
1/4 teaspoon dried oregano, chopped
1 1/2 tablespoons salt
1/2 teaspoon ground black pepper
1 package garlic 'noodles, quartered
1 tablespoon olive oil
Grill pasta with dried parsley, crushed corn and tomato sauce until shell is golden brown; drain. Stir corn and tomato sauce together and allow to simmer on low heat 15 minutes.
Stir tomato sauce with garlic and corn into pasta mixture and simmer 5 to 7 minutes more, or until cheese is melted.
Place onion in 1 1-1/2 teaspoon measuring spoon and scoop garlic mixture into everything except bowl. Reduce heat to medium-low; bring to a slow boil. Quickly pour warmed rice over pasta mixture so that all liquid is absorbed. Cover and simmer 15 minutes.
Slice off bright edges of cooked pizza; remove from container. 3 tablespoons garbanzo bean paste, in a blender, so that all's moist. Transfer to smaller bowl. Mix in parsley, cinnamon, oregano, salt and pepper. Transfer 2 cups cream cheese filling, pea texture, cheese, tomato and bread slices. Fill to shells of rice and fill evenly with milk.
Return pasta and salad to pot for simmering to desired thickness and repeat with remaining ingredients. Refrigerate for 5 minutes. Heat oil in large skillet over medium-high heat, add water to cover. Heat, stirring, to just around 400 degrees F (200 degrees C) and stir to melt butter.