NEXT MEETING
Our next meeting will be held on the10th of December at the VFW Post in Edinburg. The Board of Directors will meet at 10:00 and the membership meeting will begin at 11:00.

ANOTHER TOUR
Please keep Christian Ritenour in your prayers and thoughts. Christian is the son of our Sergeant of Arms, Martin Ritenour, and is returning to Iraq for his second tour.

MEMBERSHIP NEWS
We are proud to announce that the following have chosen to further the goals of our Chapter:
Boyd D. Lutz
Allen L. Sinclair
Raymond F. Powell
Johnny R. Manese

Additionally, Raymond Powell and Richard Torovsky have chosen to make a lifetime commitment to VVA. Congratulations and thank you to all for choosing our Chapter.

For information purposes we have 63 active members and 3 associate members. 12 of our active members are Life Members.

VA Prescription Co-Pays to Increase by $1
WASHINGTON - Co-payments for outpatient medicines prescribed through Department of Veterans Affairs (VA) medical facilities will rise by $1, according to an announcement made by VA. The $1 increase for a 30-day supply of prescription drugs will take effect on January 1, 2006, the first change in VA prescription drug co-payments in four years.

No Across-the-board Review of PTSD Cases - Secretary Nicholson - WASHINGTON - The Department of Veterans Affairs (VA) will not review the files of 72,000 veterans currently receiving disability compensation for post-traumatic stress disorder, the Department's secretary announced.

VA, GSA Sign Agreement for Veterans' Businesses
WASHINGTON - The Department of Veterans Affairs (VA) and the General Services Administration (GSA) have signed a formal agreement expanding GSA's efforts for businesses that are owned by veterans, especially service-disabled veterans. The agreement signed between the two federal agencies commits GSA to place additional emphasis upon programs for veteran-owned businesses and businesses owned by service-disabled veterans.

In 1999, Congress passed legislation urging all federal agencies to strive toward awarding 3 percent of their contracts to service-disabled, veteran-owned small businesses.

VA Warns of Telephone Prescription
Scam The Department of Veterans Affairs (VA) is warning veterans not to give credit card numbers over the phone to callers claiming to update VA prescription information.

"Some unscrupulous scammers have targeted America 's veterans, especially our older veterans," said the Honorable R. James Nicholson, Secretary of Veterans Affairs. "VA does not call veterans and ask them to disclose personal financial information over the phone."

The latest scam, currently centered in the Midwest , comes from callers who identify themselves as working for the "Patient Care Group." They say VA recently changed procedures for dispensing prescriptions and ask for the veteran's credit card number.

"VA has not changed its processes for dispensing prescription medicines," Nicholson said. "And we've definitely not changed our long-standing commitment to protect the personal information of our veterans."

VA Programs of Interest
Between 1990 and 2000, the women veteran population increased by 33.3 percent from 1.2 million to 1.6 million, and women now represent approximately 7 percent of the total veteran population. By the year 2010, it is projected that women veterans will comprise well over 10 percent of the veteran population. Currently women make up 15 percent of the active duty force and approximately 23 percent of the reserve force.

VA has designed services and programs to be responsive to the gender-specific needs of women veterans. VA offers comprehensive healthcare services for women including: counseling; and designated Women Veterans Program Managers at most VA medical centers and Women Veteran Coordinators at each Regional Office.

VA's ONLINE PRESCRIPTION SERVICE
WASHINGTON (Nov. 23, 2005) - Tens of thousands of veterans are now receiving their prescription drug refills from the Department of Veterans Affairs (VA) with greater convenience, speed and security, thanks to a new service available to veterans over the Internet.

More than 70,000 prescriptions have been refilled using the latest service added to VA's "MyHealtheVet," the personal online health record system designed for veterans in the VA health care system. The prescription refill service began on Aug. 31.

By last month, more than 100,000 veterans had signed up to use MyHealtheVet, which is located on VA's Web site at www.myhealth.va.gov .

CHAPTER 936 WEB SITE
Just a short reminder that our Chapter web site is still out there and doing quite well. Remember, we have a bulletin board where you can post a message for others, some past photos, and if you missed a news letter, you can find them there also. Check it out at: http://www.caros.net/vva936

FROM SHABOOM'S KITCHEN
This roast has been our Christmas Dinner Tradition for 15 years. I got the inspiration for this recipe many years ago from an old chef at the Old Angus Restaurant in Washington, D.C. He always served the best of the best! The secret to this juicy tender roast is long slow roasting! It's the highlight of any elegant dinner for special guests, and leftovers (if any) are especially terrific for sandwiches or casseroles.

1 bone-in beef rib roast, 5-6 lbs. (3 ribs)
4 cloves garlic, peeled -- sliced
2 sprigs fresh rosemary leaves or 1 Tbs. dried
2 sprigs fresh thyme leaves or 1 tsp. dried
1 tablespoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon celery seed
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 cup extra virgin olive oil
FOR THE ROASTING RACK:
1 large onion -- cut in large wedges
2 large carrots -- cut in large chunks
2 large whole ribs celery
1/4 cup kosher salt
1/2 cup beef stock
FOR THE AU JUS:
1/2 cup dry red wine
1 cup sliced fresh mushrooms -- optional
2 tablespoons cold butter

1.Buying and trimming: When ordering, request a "top choice" cur from the small loin end (the best ribs #12-10), and have the chine bone cut off. Request that at least 1/8"-1/4" fat cap remain. Optional is to have the rib bones shortened and frenched (I don't have that done since I want the drippings).

2. Cut a double thickness of heavy duty foil (24" x 36") and place the roast in the center. Slice the garlic cloves and with a sharp knife, cut 1/2-inch slits in the fat cap of the roast; insert garlic slices into the slits. In a small bowl, combine the rosemary, thyme, salt, pepper, onion powder, celery seed, paprika, garlic powder and cayenne; mix well. Add the olive oil and mix well into a gooey mass, almost a paste. Spoon mixture over the fat cap of the roast and rub mixture in. .Fold and seal foil tightly; refrigerate about 3-4 hours or up to 8 hours.

3. Remove the roast from the refrigerator and unwrap the foil to allow the meat to come to room temperature, about 30 minutes. In the bottom of a roasting pan just large enough to hold the roast comfortably, scatter the onions, carrots and celery evenly to form a sort of make-shift rack (the bottom of the pan should be covered in a single layer; if not, cut more vegetables to achieve that. Place the roast bone-side down on top of the vegetables and liberally apply the salt.

4. Preheat oven to 425 degrees. Put the pan into the oven and roast about 20 minutes, or until fat begins to sizzle. Remove the pan from the oven and reduce the oven temperature to 325 degrees F. Pour just enough of the beef stock into the bottom of the roasting pan around the vegetables. DO NOT POUR THE LIQUID OVER THE MEAT AND DO NOT ALLOW THE LIQUID TO TOUCH THE BOTTOM OF THE MEAT. It should be just enough to come half-way up the chunks of vegetables.

4. Return the pan to the oven and roast to desired doneness, about 20-22 minutes per pound, or until instant-read meat thermometer inserted into the meatiest part of the roast without touching the bone registers 125 degrees for medium rare (up to 135 degrees for medium---but do not overcook).

5. Remove roast from oven and transfer to a platter, leaving the vegetables in the pan. Tent the roast with foil to keep warm. (The meat will continue to cook inside to bring the internal temperature up.)

6. Meanwhile, place roasting pan on top of the stove and bring pan juices with the vegetables to a boil, scraping up browned bits from the bottom. Add the wine and cook and stir 3-4 minutes to blend flavors. Use a slotted spoon to remove and discard vegetables. Strain liquid into a small saucepan and skim off fat. Add the mushrooms now if desired, and taste for salt and pepper, adjusting seasoning if needed. Return liquid to a boil until reduced by about half. Remove from heat; stir in cold butter. Carve roast and serve with au jus on the side.

Questions? Suggestions? For more information about joining our Chapter, please e-mail us!

MAILING ADDRESS
VVA Chapter 936
594 Cave Spring Lane
Edinburg, VA 22824

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