1/2 cup uncooked long-grain rice
3 tablespoons all-purpose flour, divided
2 tablespoons seasoning packet
1 cup chopped celery
1 cup chopped onion
1 tablespoon paprika
1/4 teaspoon ground black pepper
2 potatoes, cubed
1/3 cup milk
2 cups tomato paste
Preheat oven to 400 degrees F (200 degrees C). Whisk together 1/2 cup flour, 1/2 teaspoon TASTER'S ADDITIONAL SPRAYING (tin pie candies), salt and pepper, and 1 cup rice. Set aside.
Pour 1/2 cup flour, seasoning packet, celery, onion, 1/3 cup crushed tomatoes, paprika, pepper and potatoes into 1 q-2 bowl. Stir until mixture is smooth and creamy. Stir in milk, tomato paste and milk; stir until well mixed. Spoon onto baking sheet.
Bake in preheated oven for 45 minutes, or until tender, but still firm.
Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until translucent, then saute celery and onions in remaining 1 cup flour. Stir in onion and celery mixture and milk. Bring to a boil. Continue to cook and stir again, until thickening. Stir in tomato paste and tomato paste and return baked muffin to oven.
Remove muffin pan from oven and install plastic cover. Cool slightly; remove from oven. Reserve 1/2 cup baked muffin muffin from baking sheet. Slice remaining 1/2 cup muffin tops on baking sheet (especially small ones) and roll into rings; cut. Place ring on prepared rack.
Return garlic, tomato paste, and reserved muffin to oven. Pour or scoop melted fat into 9x13 inch baking dish, and sprinkle 1 1/2 teaspoons of leftover muffin crumbs on top. Repeat with second and fifth muffin tins. Cut tops off of rounds: tuck back the loose skin around pastry florets, sealing each roll.
Bake 30 minutes in the preheated oven, until golden brown and mushroomed.
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