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Join us every Thursday for Radio Bingo at Valley Heritage Radio in Renfrew Ontario. Radio Bingo Radio Bingo Effective, July 4, 2024 : The cost of Valley Heritage Radio bingo cards went up $1 to $7 per card. All rules & regulations are printed on the back of the Bingo card Contact: bingo@valleyheritageradio.ca Bingo Cheques are ready on the Tuesday @ noon following the Bingo Broadcast and then Monday to Friday from 9-3 Cards must be INTACT and SIGNED (do not cut the cards)… You MUST provide your card to receive your cheque. Game 1: 1 Line or 4 Corners Game 2: 2 Lines Game 3: Full Card License No: M883305 (as of October 1, 2025) License No: M883308 (as of April 1, 2026) BINGO RULES Bingo Rules Bingo Verification Card OUR NEXT BONUS BINGO IS..... STAY TUNED!! BUY BINGO CARDS AT ANY OF THESE LOCATIONS join us for weekly radio bingo Almonte Almonte Gas & Grocery Arnprior / Braeside Giant Tiger T.A. Touchless Car Wash (gas bar beside PJ's) W.O. Stinson (Vanjumar Drive) 613-623-4207 Braeside Convenience Beachburg Beachburg Deli & Bakery Calabogie Charbonneau's Grocery Carleton Place A Bunch of Whimsy (142 Bridge St) Clayton Clayton General Store Cobden Dan's Pizza Laronde's General Store Fazi Enterprises (formerly Rooney's) Olmstead Home Hardware High Class Eganville Papa Ron's Discount Store Village Discount & Variety Fitzroy Harbour The Harbour Store Golden Lake Golden Lake Variety Kinburn Darvesh Gas & Grocery Store Killaloe I.D.A. Pharmacy (7 Lake Street) 613-757-2281 Pakenham Nicholson's Sundries Pembroke Bruham Food Mart (613-732-4185) Perkins Gas Bar & Convenience (613-735-6690) Champs Pizza & Pembroke General Store Hwy 41 Petawawa Petawawa Beckers (3520 Petawawa Blvd) Renfrew Dahl's Gourley’s O’Brien’s Variety Renfrew Metro The Wing Valley Heritage Radio (3009 Burnstown Road) Bonnechere Manor (not open to public) Grove’s Park Lodge (not open to public) Woodlawn Budcon Holdings (formerly Nicholls) White Lake Cedar Cove Resort (May-October) White Lake General Store

CJHR – 98.7 FM is the Ottawa Valley’s first, non-profit, community owned and operated full-powered, volunteer-run, English-language radio station. Our studios for Valley Heritage Radio are located just east of the Town of Renfrew, in Horton Township. CJHR – 98.7 FM Listen Online! LISTEN LIVE The People's Voice of the Ottawa Valley CJHR – 98.7 FM – Valley Heritage Radio – is the Ottawa Valley’s first, non-profit, community owned and operated, full-powered, volunteer-run, English-language radio station. The 13,000-watt broadcast signal covers most of the Ottawa Valley, while the world is served via live Internet streaming. Our studios are located just east of the Town of Renfrew, in Horton Township, at 3009 Burnstown Road. The station offers the “traditional” sounds of the country, bluegrass, fiddle and Ottawa Valley music, with a self-imposed mandate to focus programming on Canadian content, with the aim of promoting Canadian and local talent as much as possible. ABOUT PROGRAMS RADIO BINGO RECIPE OF THE DAY Become a Member! Support Valley Heritage Radio by becoming a member. Your membership fees help us do what we do - because we do it for you! SUPPORT OUR STATION Missed a show? Check out our Valley Heritage Radio Vault, where we post recorded programs from the last month. OUR VAULT

Team Members Denzil (Denny) Ferguson President/Treasurer Read More Brian Hebert Director Read More Fay Kolpin Vice President Read More Bob Johnston Director Read More Jacqueline Asselin Secretary Read More Carole Mooney Director Read More

Peach Crisp Ingredients 5 ripe peaches, pitted and sliced 1 tablespoon cornstarch 1 tablespoon cane sugar 1 teaspoon fresh lemon juice 1 teaspoon vanilla extract Vanilla ice cream, for serving Topping ½ cup whole rolled oats ½ cup almond flour ⅓ cup brown sugar ¼ cup crushed walnuts ½ teaspoon cinnamon ¼ teaspoon sea salt ¼ cup firm coconut oil or cold butter, Instructions Preheat the oven to 400°F and grease a 10-inch cast-iron skillet. In a large bowl, combine the peaches, cornstarch, sugar, lemon juice, and vanilla and toss to coat. Make the topping: In a medium bowl, combine the oats, almond flour, brown sugar, walnuts, cinnamon, and salt. Using your hands, work in the firm coconut oil until the mixture is crumbly. Scoop the peach filling into the prepared skillet. Sprinkle with the topping and bake for 20 to 30 minutes, or until the fruit is soft and the topping is golden brown. Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.

Ingredients 1 1/2 pounds boneless, skinless chicken breasts or thighs 2 tablespoons extra virgin olive oil 1 tablespoon fresh chopped thyme, plus more for serving kosher salt and pepper 1/4 cup all-purpose flour 4 slices thick cut bacon, chopped 1 small yellow onion, chopped 2 tablespoons butter 4 ears corn, kernels removed from cob 2 cloves garlic, minced or grated 1 teaspoon crushed red pepper flakes 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc 1/2 cup heavy cream, canned full fat coconut milk, or whole milk 1/2 cup grated parmesan or Asiago cheese fresh basil Instructions 1. Rub the chicken all over with 1 tablespoon olive oil, thyme, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to cover the chicken. 2. Heat a large skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels. 3. Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 4. Add the remaining 1 tablespoon olive oil. When the oil shimmers, add the onion and cook until fragrant, about 5 minutes. Add the butter, corn, garlic, and red pepper flakes. Cook another 5 minutes or until the corn is golden. 5. Reduce the heat to medium low and pour in the wine and 1/2 cup water. Add the chicken back to the skillet and bring to a simmer over medium heat. Simmer the chicken for 10-15 minutes until cooked through. Stir in the heavy cream and parmesan, cook another few minutes until warmed through. Remove from the heat and top with bacon. 5. Serve the chicken topped with fresh thyme and basil. Enjoy!

Ingredients 1 tablespoon butter 2 large white onions, chopped; 2 cups of steak, finely chopped, round steak is best 2 to 3 beef bouillon cubes 1 twenty-eight-ounce can of crushed tomatoes 26 1/2 ounces of Arborio rice Parmesan cheese, optional Directions: Add onions to a stockpot with butter or oil. Cook until translucent. Add the steak and cook all together. It takes about ten minutes. Add two to three beef bouillon cubes to taste. The amount will depend on the size of the batch you are making. You may need more or less. When you cook the rice, you add a lot of water, so you may need to add more bouillon during the cooking process. Add the crushed tomatoes and rice. Add one cup of hot water to the rice and sauce, and stir continuously on low to medium heat. Once the water has evaporated, add another cup of water. Continue doing this until the rice is tender and cooked through. It will take about fifteen to twenty minutes. You must keep stirring, or it will burn. Once cooked, add some Parmesan cheese, and it's ready to serve.