NEXT MEETING
Our next meeting will be held on the 5th of November. the board of directors will meet at 10AM and the general membership meeting will be at 11AM at the VFW post in Edinburg. The meeting is a week early due to preparations needed for Veteran’s Day events and our raffle drawing.

UPCOMING EVENTS

Mark your calendars for the following:

November 8th, Election Day

November 11th, 11AM Veterans Day at the Woodstock Court House. (Remember, 11th month, 11th day, 11th hour)

December 2nd, Virginia State Council meeting in Virginia Beach.

December 10th, regularly scheduled meeting.

HONORING VETERANS

Sunday, November 6, 2005, McCormick & Schmick's Seafood Restaurants Inc. is honoring U.S. military veterans with a free entree on Sunday, Nov. 6. (Crystal City - Arlington, Tyson’s Corner - McLean, & Reston Town Center - Reston)

Thursday, November 10th through Sunday, November 13, Home Depot is offering a 10% off on all purchases to Veterans, active duty and retired military personnel and families with valid identification.

Friday, November 11th through Sunday, November 13th, Shenandoah Farm Market will be giving away 1 pound of tomatoes, 1 pound of ground beef (free range black angus), plus 10% off anything in the store. Shenandoah Farm Market is located about half way between Mt. Jackson and Basye on Orkney Grade. (Now here is a veteran looking out for his fellow veterans. Thank You Al)

Monday, November 14, 2005, 5-9 p.m. Golden Corral Buffet & Grill Hosts Military Appreciation Monday (Winchester)

HALLOWEEN SAFETY
Thanks to Ray Oksa, many of our neighborhood children had a safer Halloween. Ray, our Finance Committee Chairman, was able to obtain aluminum reflective trick-or-treat bags. These bags had safety tips from McGruff the Crime Fighting Dog and our Chapter logo printed on them. They were distributed to various places throughout the area. Thank you Ray.

POW case to be argued in US Court of Appeals One part of the POW/MIA case against the CIA will be heard in the Court of Appeals at 9 AM on November 8, 2005. If you can be present for this it will prove enlightening to veterans and POW/MIA family members. Hall Vs CIA, US District Court of Appeals, 333 Constitution Ave., NW Washington, DC PTSD Letters from the VA As part of the VA's retrospective review of 72,000 cases of PTSD between 1999 and 2004, it is our understanding that the VA has already sent out letters to several hundred veterans receiving compensation at the 100% scheduled rate or 100% based on individual unemployability. According to testimony last week by John Garcia, Director of the New Mexico Department of Veterans Services, before the Subcommittee on Disability Assistance and Memorial Affairs of the House Veterans' Affairs Committee, the letters "strongly implied" a loss of benefits if the veteran did not comply or if the veteran was not under current treatment.

IF you know anyone who has received such a letter and who might be willing to speak with a reporter, please ask him to call the VVA Government Relations ASAP.

FROM SHABOOM’S KITCHEN
This is our traditional Thanksgiving turkey that I prepare every Thanksgiving. I usually “kick it up a notch” to add flavor and keep the skin crisp. The vegetable “rack” makes for some really yummy gravy. My stuffing is always cooked separately instead of in the turkey; however, feel free to stuff your turkey if desired.

Preheat oven to 325 degrees. In a roasting pan just large enough to hold the turkey comfortably, scatter about 1/2 to 3/4 of the chunks of celery, carrot, onion, garlic and parsley over the bottom of the pan (this creates a bottom "rack" that adds a huge amount of flavor to the pan juices later). Make sure the bottom of the pan is completely covered with a single layer of vegetables.

In a small bowl, mix together the salt, pepper and cayenne, rib rub or Essence; set aside.

Working on a washable surface, liberally season both of the turkey cavities with some of the salt mixture. Turn the turkey breast side down, dry off the skin and slather liberally with about 2-3 tablespoons of the butter. Sprinkle liberally with some of the salt mixture. Place turkey breast side up on top of the vegetables in the roasting pan. Loosely stuff the large cavity of the turkey with the remaining celery/carrot/onion/garlic/parsley mixture. Tuck leg-ends under existing band or secure with metal skewers, or tie with cord. Skewer the neck skin closed. Liberally slather remaining butter over the breast, legs and wings. Evenly sprinkle the turkey with the remaining salt mixture. Pour about 2 cups of the turkey or chicken stock into the bottom of the roasting pan around the vegetables (not over the turkey), making sure it does not touch the bottom of the turkey.

*If using white wine, prepare a mixture of broth and wine to use, proportions as desired.

Roast 2-1/2 to 3 hours (depending on weight), until thigh meat registers 165 degrees on an instant-read meat thermometer. After 1-1/2 hour, baste the turkey with some of the pan juices; then baste again every 20-30 minutes until done. If the turkey seems to be browning too quickly, cover the breast loosely with a tent of heavy-duty foil. (NOTE: If liquid in bottom of pan dries out, add additional stock, white wine, or water 1-2 cups at a time.)

Remove turkey from oven; cover with foil to keep warm and moist and let sit about 20-30 minutes before carving. Before carving, remove and discard all the vegetables or stuffing from both cavities.

NOTE: If not using pan juices for gravy, ladle veggies and all, into a large plastic container, seal tightly and refrigerate up to 24 hours up to 2 days or freeze up to 3 months. (Good strained and used as a base for soups or casseroles.)

If you need help, tips and hints for your turkey, go to:

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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