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 Freeze Dried Food Recipies ETC. 
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Post Freeze Dried Food Recipies ETC.
Well good ole Blue got me onto this from an idea she found at pinterst.

viewtopic.php?f=27&t=2406&start=50

Thanks allot Blue this all your fault :roflmao :slap



For the Noodle Base:
1 oz broken spaghetti or macaroni noodles (about 1/4 cup)
1T Dehydrated Carrot
2T Freeze Dried Bell Peppers
1/4 cup Freeze Dried Mushrooms
2 tsp Freeze Dried Onion
1/4 cup Freeze Dried Ground Beef or Sausage

Classic Italian Tomato Sauce
To each Noodle Base Jar add:
3T Tomato Powder
1 tsp Chef Tess Italian Seasoning
To prepare:Bring 1 1/3 cups water to a rolling boil. Remove and discard oxygen absorber (they are only good once). Pour contents of jar into boiling water and stir. Boil 8-10 minutes until noodles are tender. Serve hot.

Cheeseburger Sauce
To each Noodle Base Jar add:
1/4 cup Cheese Sauce Powder
2T Instant Dry Milk
2T Freeze Dried Cheddar Cheese
1/4 tsp granulated garlic
To prepare:Put contents of mix in a 12 inch skillet (with a lid). Add 1 1/3 cups water. Bring to a boil and cover. Simmer 12-15 minutes until noodles are tender. Sauce will thicken a little more as it cools. Yield 1 1/2 cups prepared

http://cheftessbakeresse.blogspot.ca/20 ... n-jar.html

I am gonna try the above mentioned "Ready Meals" and let you all know how they turn out.

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Mon Dec 03, 2012 11:48 am
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Post Re: Freeze Dried Food Recipies ETC.
Let's not forget Blue's Rammon Noodle Receipies either :clap

Bluebonnet wrote:

The Basic Ramen Coleslaw with Vinegar/Oil/Sugar Dressing

You can make this popular ramen noodle salad with either cabbage or broccoli slaw.

1/2 cup oil (some recipes call for up to 2/3 cup) :nono
1/3 cup sugar
1/4 cup vinegar
seasoning packet from ramen noodles

1 pkg. broccoli slaw mix
1 cup sliced almonds
2 pkg. chicken ramen noodles (broken up)

Mix oil, sugar and vinegar. In large bowl, mix together broccoli mix, almonds and broken ramen noodles. Add dressing and toss. Let stand for a few hours.

Variations to Jazz Up Your Ramen Broccoli Slaw

Using the basic recipe above, you can make an endless variety of salads. Make any of the changes below, alone or in combination, and you have an entirely different salad.

Add 1 or 2 bunches of chopped green onion.

Add 1/2 cup sunflower seeds.

Add 3/4 cup dried cranberries.

Use rice vinegar or another flavored vinegar.

Add 1-2 teaspoons of sesame oil. ;)

Add 1 clove chopped garlic.

Use cabbage instead of broccoli slaw. :clap

Add 1-2 Tablespoons of soy sauce in the dressing. ;) :clap

Toast the raw crushed noodles before adding to salad.

Omit the seasoning packets in the dressing. Season accordingly.

Use peanuts instead of almonds.

Cook the noodles before adding to the salad.

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Mon Dec 03, 2012 12:09 pm
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Post Re: Freeze Dried Food Recipies ETC.
:mrgreen:

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Mon Dec 03, 2012 12:24 pm
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Post Re: Freeze Dried Food Recipies ETC.
Bluebonnet wrote:
:mrgreen:


Found this one just for you :roflmao :slap :crylaugh

http://pinterest.com/hlorimer/food-storage-recipes/

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Mon Dec 03, 2012 12:29 pm
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Post Re: Freeze Dried Food Recipies ETC.
Oh Lord have mercy! :doh

Now ya gone and done it! I'll be pinning away for the rest of the afternoon! :gah :crylaugh

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Mon Dec 03, 2012 12:57 pm
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Post Re: Freeze Dried Food Recipies ETC.
All recepies thanks to Chef Tess :clap :clap :clap
http://cheftessbakeresse.blogspot.ca


Image

yield 12 one cup servings
in a quart jar:
1 cup Honeyville instant red beans
1 cup Honeyville freeze dried mixed vegetables
1 cup Honeyville Freeze Dried Ground Beef (TVP Beef ) or Freeze Dried Diced Beef
1 Cup Honeyville dehydrated diced potatoes
¼ cup Honeyville dehydrated onion
Seasonings I shake down into the jar: ½ cup tomato powder,
1 tsp thyme, 1 tsp garlic, ¼ cup flour, and 1 T beef bullion.
It will fit if you shake it really well.

To prepare Country Style Hamburger Stew:
In a gallon pot, combine stew mix with 6 cups water and bring to a boil.
Reduce heat and simmer 20-30 minutes.
Works great in a solar oven. Bake one hour.

Image

This is a recipe I made from an old classic for Taco soup. It's adapted using instant beans. Instead of taking hours to cook in a crock pot, it takes just about 20 minutes! I'm super excited about it! Can you tell?! It can fit conveniently in a quart size jar so it's perfect for food storage! Put a funnel on the mouth of a quart jar and measure as follows into the jar:
Chef Tess Taco Soup Mix
2 cups Quick Cook Red Beans
1 cup Taco TVP
1/2 cup Dehydrated Sliced Onion
1/3 cup Freeze Dried Bell Peppers
3/4 cup Freeze Dried Corn
1/2 cup Tomato Powder
1T homemade taco seasoning

When you get to the tomato powder, just shake the jar so it works its way into the cracks
Add an oxygen packet. Seal. Good on the shelf in a cool place up to 5-7 years.

To prepare,Taco Soup:
place contents of jar in a gallon pot in a solar oven or on the stove. Add 2 quarts of water and simmer 20-30 minutes until veggies are tender. Serve with nacho chips, sour cream and salsa if desired

Image

Double Cheeseburger Sauce Mix Hamburger
yield: 10, 1 oz sauce mixes
2 1/2 cups Honeyville powdered cheese sauce
1 1/2 tsp granulated garlic
1T granulated onion
2 tsp black pepper
1/2 tsp ground nutmeg
Bag Mix Directions:
Combine all ingredients well. Use 1 oz (1/4 cup mix) to 3 oz of macaroni noodles (about 2 cups). I put the dry powder with the noodles in quart size storage bags with the label "cheeseburger helper".
Conventional Bag Mix preparation Directions: Brown one pound of hamburger in a large skillet. When hamburger is browned, I add 1 cup hot water and 1 1/2 cup milk or soy milk. Bring to a boil and cover. Simmer 8-10 minutes until noodles are tender. Sauce will thicken a little more as it cools.
In a quart jar:
2 cups elbow macaroni (7 oz)
¼ cup mix
(in a separate baggie in the jar)
1 ½ cup Freeze Dried Ground Beef ( or TVP Beef )

Jar directions To prepare Cheeseburger Skillet Meal:
Rehydrate meat with 1 ½ cups hot water, drain. Place in hot skillet. When hamburger is browned, I add 1 cup hot water and 1 1/2 cup milk or soy milk. Bring to a boil and cover. Simmer 8-10 minutes until noodles are tender. Sauce will thicken a little more as it cools

Image

Double Cheeseburger Hamburger Skillet meal
1/2 cup Instant Non-fat Dry Milk
1/4 cup Freeze Dried Cheddar Cheese
1/4 cup blue cheese powder
1 tsp Haco Beef Base(No MSG low sodium)
3T cornstrach

1 tsp granulated garlic
1/4 cup Dehydrated Onion
¼ tsp CT all purpose seasoning
2 cups elbow macaroni
½ cup Freeze Dried Ground Beef
1/4 tsp tumeric (for color)

Jar directions To prepare Cheeseburger Skillet Meal:
Put contents of mix in a 12 inch skillet (with a lid) Add 6 cup hot water. Bring to a boil and cover. Simmer 12-15 minutes until noodles are tender. Sauce will thicken a little more as it cools. Yield 6 cups prepared. 4 servings. 1 1/2 cup each. 365 calories. 6 grams fat

Image

Chef Tess' Stroganoff Macaroni Skillet
1/2 cup Instant Non-fat Dry Milk (or Non-GMO soymilk powder)
1/2 cup sour cream powder
3T cornstarch
1 1/2 tsp granulated garlic
1 tsp (No MSG lower sodium)
1/4 cup Dehydrated Onion
1 tsp Chef Tess all purpose seasoning
2 cups small shell macaroni
1/2 cup Freeze Dried Mushroom Slices
½ cup Freeze Dried Ground Beef
1T Golden Balsamic Vinegar Powder
1/4 tsp fresh cracked black pepper


To prepare Beef Stroganoff Skillet Meal:
In a 12 inch skillet, combine stroganoff dinner mix with 5 1/2 cups hot water. Bring to a boil. Simmer 8-10 minutes, stirring once or twice, but covering each time. When noodles are tender season with additional salt and pepper if needed. Yield 6 cups prepared.

Image

Cheesy Turkey Noodle and Vegetable Skillet Meal
1/3 cup Instant Non-fat Dry Milk
½ cup Freeze Dried Cheddar Cheese
3T cornstarch
1 tsp granulated garlic
2T Freeze Dried onion
2 tsp Haco chicken base (no MSG with great flavor)
2 cups elbow macaroni noodles
½ cup freeze dried mixed vegetables
1 cup Freeze Dried Turkey
1 tsp Chef Tess Romantic Italian Seasonings

To make jar: Put all ingredients in a wide mouth quart size mason jar, shaking the powder ingredients into the jar. Top with an oxygen absorber.

To Prepare Turkey Noodle Skillet Meal:
In a large skillet, combine contents of jar with 5 cups hot water over high heat and bring to a boil. Reduce heat and simmer 10-12 minutes stir every few minutes. Turn off heat and let sit 3-5 minutes for meat and veggies to finish steaming. Yield 6 1/2 cups prepared.

Image

Chef Tess Broccoli Cheese and Rice Casserole in a Jar


In a Quart Jar fitted with a funnel:
2 cups long grain rice, ¼ cup dehydrated powdered butter, 1 tsp salt (stir)
In a separate bag on top of rice:
¼ cup freeze dried celery
¼ cup Dehydrated Sliced Onion
1 cup freeze dried broccoli
1 tsp Chef Tess All Purpose Seasonings
½ cup Honeyville powdered cheese sauce
¼ cup dehydrated powdered butter
Seal bag. Top with an oxygen absorber packet. Good for 10—12 years shelf life.

To Prepare Broccoli Cheese Rice Casserole:
Remove oxygen packet and discard. Open bag, carefully ease contents into a quart sauce pan and add 2 cups water. Bring to a boil and reduce heat. Simmer 5-6 minutes. Turn off heat and let sit 5-6 minutes. While sauce is cooking, place rice in a quart size pot with a tight fitting lid. Add 4 cups boiling water or chicken stock. Cook on lowest heat 17-20 minutes covered until rice is tender. Spoon broccoli cheese sauce over rice and enjoy

Image

Dallas Style Chicken Noodle Soup in a Jar

In a Pint Size jar combine:
1/2 cup (.75 oz) Freeze Dried Chicken or Chicken TVP
1 1/2 cup broken linguine or fettuccine noodles (I go by weight 3.5 oz)
1T plus 1 tsp Chicken Bullion (I prefer the no MSG vegetable based version {quality counts on the bullion} )
1 tsp garlic granules or powder
1/4 tsp dry thyme
1/4 tsp Chef Tess All Purpose Seasoning Blend
1/8 tsp turmeric (for color and flavor)


Top the jar one oxygen absorber and seal jar tightly.


To prepare:
Combine contents of the jar with 5 cups boiling water. Simmer 12-15 minutes until noodles and chicken are tender. Serve hot.

For the record, all the folks at my house eat this with much gusto. I guess we're pretty regular people as well. If I really want to take it to the next level, I use some Herbs de Provence in with the mix...about 1/2 tsp. What a difference some good herbs make. However, don't feel like you have to get all chef-tastic like that. I think the word we use is "Tessalicious". You know, it's a cross between Tess and delicious. If your family likes regular plain old awesome soup, then you'll be happy with this

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Mon Dec 03, 2012 1:04 pm
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Post Re: Freeze Dried Food Recipies ETC.
Bluebonnet wrote:
Oh Lord have mercy! :doh

Now ya gone and done it! I'll be pinning away for the rest of the afternoon! :gah :crylaugh


Your gonna haveto explain this pinning this stuff to me, that site confuses me, but then again that does not take much these days :roflmao :slap

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Mon Dec 03, 2012 1:12 pm
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Post Re: Freeze Dried Food Recipies ETC.
Image

You'll need to read up on home vacuum packing in my Original Post on Jar Meal Packing http://cheftessbakeresse.blogspot.ca/20 ... ryday.html
as well as the follow-up posts that teach how to make homemade mylar packed meals for camping and beyond http://cheftessbakeresse.blogspot.ca/20 ... ed-52.html
There is a lot of great information on how to do this meal method safely for long-term storage. Most of these meals will last 7-10 years on your shelf if you follow the guidelines I outline. Each quart sized meal serves 4. 1 1/2 cup servings each. If you have 12 people in your family, use a gallon sized jar and multiply the recipe by 3! If you are single, you can divide the recipe among half-pint jars or mylar bags and get smaller portions. If it is just two at home, cut the recipe in half and use pint-sized jars or mylar bags. I serve the meals with a simple side salad and breadsticks if I'm feeling like making more, but honestly, most often we just cook it up and have it "as is

For today's post you will need:
spaghetti noodles (gluten free work) (one pound yields 4 quart-sized meals)
Dehydrated Carrot (one can yields 35 quarts-sized meals of this recipe)
Freeze Dried Peas ( one can yields 40 quart-sized meals of this recipe)
Freeze Dried Bell Pepper (one can yields 30 quart-sized meals of this recipe)
Freeze Dried Mushroom (one can yields 10 quart-sized meals of this recipe)
Freeze Dried Zucchini (one can yields 12 quart-sized meals of this recipe)
Freeze Dried Onion (one can yields 40 quart-sized meals of this recipe)

Classic Italian Marinara and Saucy Vegetables
Image


Classic Italian Marinara and Saucy Vegetables

to each Vegetarian Noodle base quart-sized jar add:
2/3 cup Tomato Powder
1 T sugar or granulated honey
1T Chef Tess Italian Seasoning

Top each jar with an oxygen absorber and tighten lid. Label clearly and date.

Directions to prepare meal: Bring 5 cups water to a rolling boil. Remove and discard oxygen absorber (they are only good once!). Pour contents of jar into boiling water and stir. Boil 8-10 minutes until noodles are tender. Serve hot.

Oriental Ginger Noodle Wok
Image

I'm so excited at the response we've had on these easy meals. Perhaps the ones that get me most excited are the ones from people who have eaten these meals while a tornado raged over their underground shelter...and the moms who have been sending these to sons and daughters over-seas as missionaries and service men in our armed forces. New moms and those who are taking care of older family members have also tugged my heart-strings quite a bit! Thank you so much for all the love. It is the most motivating thing on earth
Vegetarian Noodle Base for Jar Meals

In a quart jar add:
4 oz spaghetti noodles (gluten free work)
1/4 cup Dehydrated Carrot
1/3 cup Freeze Dried Peas
1/3 cup Freeze Dried Bell Pepper
1 cup (scant) Freeze Dried Mushroom
1 cup Freeze Dried Zucchini
2T Freeze Dried Onion

Make sure you weigh the noodles. There should be a 4 oz portion


Classic Creamy Pasta Primavera
Image

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Mon Dec 03, 2012 2:02 pm
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Post Re: Freeze Dried Food Recipies ETC.
http://beprepared.com/recipes.asp_Q_ai_E_1_A_c2r_E_ln_A_name_E_Recipes

In case we have any Back Packers in our group, or you could always multiply the amounts and make the above in Mason Jars

Breakfast Recipes
http://www.wildbackpacker.com/backpacki ... t-recipes/

Breakfast Scramble
1 3/4 cup instant mashed potatoes
1/2 cup freeze-dried eggs with bacon
1 1/2 cup water
1 Tbsp dry milk
Cheddar cheese (optional)

At home: Combine all dry ingredients in a zip lock freezer bag.

On the trail: Heat water in pot (the hotter the better). Add to freezer bag and stir. Let sit for 5 minutes.
Makes 1 serving

Trail Pancakes
1 cup Biscuit mix
1 Tbsp dry milk
1 Tbsp sugar
2/3 cup water
1 Tbsp squeeze margarine

Note: Instead of squeeze margarine, you may substitute vegetable oil. If you do, keep 1 Tbsp of oil in a separate container and pour onto pan before cooking pancakes.

At home: Add mix, milk and sugar into a quart size zip lock bag. Seal and shake well.

On the trail: Add water and margarine to bag, seal and squish bag with hands to mix and remove air and lumps. Cut hole in the corner of the bag and squeeze onto a hot pan. Cook until bubbles form, flip, and cook till they are golden brown!
Makes approx. 6 pancakes

Spam and Eggs
1 single serving packet Spam (3 oz)
1 sun dried tomato, cut up
2 fresh eggs
1-2 Tbsp Parmesan or Romano cheese
1-2 Tbsp vegetable oil

Note: Eggs can go bad quickly, so only use eggs on the beginning of your trip.

At home: Put the eggs in a hiking egg carrier. Put the sun dried tomato and cheese into a zip lock bag. Carry the oil in a spill-proof container.

On the trail: Add oil to a pan. Dice the Spam into 1/4 inch chunks. Fry for a couple of minutes, until the spam begins to brown, then add the eggs and sun dried tomatoes. Scramble and cook until eggs are done. Serve topped with Parmesan cheese.
Makes 1 serving

Lunch & Snack Recipes
http://www.wildbackpacker.com/backpacki ... k-recipes/

No-Bake Peanut Butter Energy Bars

Bars can be seen in the top right image
1 cup peanut butter
3/4 cup honey
3 cups quick (instant) oatmeal

At home: Combine the peanut butter and honey in a medium saucepan and warm over low heat. Stir constantly until mixed thoroughly. Remove from heat and add in the oatmeal and any optional items. Press into a 9×9 inch ungreased pan and let cool. Cut into bars and store in plastic baggies. No need to refrigerate.
Makes 16 (2×2 inch) bars

Customize by adding dried fruit, nuts, coconut, protein powder, seeds, flax, or wheat germ.

Lemon Ginger Granola
2 cups rolled oats
1/4 cup wheat germ
1/2 cup walnuts, chopped
3 Tbsp brown sugar
1/4 cup honey
1 Tbsp vegetable oil
Juice and zest of 1 lemon
1 Tbsp grated fresh ginger
1/4 cup golden raisins
1/4 cup candied ginger, chopped

At home: Preheat oven to 250° F. In a large bowl, combine the oats, wheat germ, nuts and brown sugar. In a separate bowl, combine the honey, lemon zest and juice and grated ginger. Combine both mixtures, tossing very well to combine. Pour onto a cookie sheet and spread out evenly. Bake, stirring every 15 minutes until the mixture is as dark as you’d like it to be. Allow to cool. Store in a air-tight container.

Dinner Recipes
http://www.wildbackpacker.com/backpacki ... r-recipes/


Ham and Pea Ramen
1-2 packages Ramen noodles
1/2 cup dried peas
Parmesan cheese
Ham
Red pepper flakes

At home: Repack Ramen noodles and dried peas into one zip lock bag, throwing away the flavor packs. In another zip lock bag combine cheese, ham, and pepper to taste.

On the trail: Add noodles and peas to a pot of boiling water. Once cooking, drain the water. Mix in cheese, ham, and red pepper.
Makes 1 serving


Cheesy Bacospuds
2 1/4 cup instant potatoes
1/2 cup instant dry milk
1 packet Butter Buds
1 1/2 Tbsp dried parsley flakes
1 1/2 Tbsp dried onions
Salt and pepper to taste
3/4 cup crumbled bacon
1 package powdered cheese spread

At home: Add all ingredients into quart size freezer zip lock bag.

On the trail: Bring 4 1/2 cups (less if using fresh cheese) to boil. Add water to bag, stir well. Let stand, and add more water if needed.
Makes 4 servings


Tuna Spaghetti
1 8-ounce package angel hair pasta
1 6-ounce can or packet of tuna in oil
8 dried tomatoes, sliced
1 tsp dried basil
1 tsp oregano
1/4 cup Parmesan cheese
1/2 tsp garlic powder

At home: Mix the basil, oregano, Parmesan cheese and garlic powder in a zip lock bag. Store other items separately.

On the trail: Soak tomatoes in 4 cups of water for 10 minutes or until rehydrated. Remove the tomatoes from water and bring to a boil. Break the angel hair pasta in half and add to the boiling water. Cook pasta until done, drain water. Leave noodles in the pot and add tuna, tomatoes, and contents of the cheese and spice bag. Stir well.
Makes 2 servings


Alpine Pasta
2 4.4-ounce Knorr Butter & Herb pasta packets
4 ounces pepper-coated salami, diced
2 ounces sun-dried tomatoes
6 green onions, chopped
5 ounces Gruyère cheese, grated

At home: Put tomatoes into a zip lock plastic bag. Store pasta and other ingredients in separate bags.

On the trail: Boil 1 cup of water and pour it over tomatoes. In separate pot, cook pasta according to package instructions. While pasta simmers, chop softened tomatoes. After pasta cooks for 5 minutes, add all ingredients and stir until noodles are done.
Makes 2 servings


Beefy Noodle Bowl
3 Tbsp beef jerky, shredded
1 3-ounce package Ramen noodles
1 1-ounce package instant onion soup
2 Tbsp mixed vegetables
1/4 tsp garlic powder
1/4 tsp ground ginger
1/2 tsp dried cilantro
1-2 packets soy sauce

At home: Discard the flavor packet from the noodles, and combine all of the dry ingredients in a quart size, freezer zip lock bag.

On the trail: Boil about 2 cups of water. Add water to zip lock bag, then stir well until noodles are soft and vegetables are rehydrated. Season with soy sauce to taste.
Makes 2 servings


Dessert Recipes
http://www.wildbackpacker.com/backpacki ... t-recipes/


Rocky Road Pudding
1 3-ounce box instant chocolate pudding
2/3 cup powdered milk
1/4 cup chopped pecans or walnuts
1/4 cup mini marshmallows

At home: Combine the pudding and powdered milk in a zip lock bag. Carry the nuts and marshmallows in a second bag.

On the trail: Add 2 cups of water to the pudding mix. Top the pudding with the marshmallows and nuts after the pudding has set up.
Makes 2-4 servings

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