Search Results

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

Join us every Thursday for Radio Bingo at Valley Heritage Radio in Renfrew Ontario. Radio Bingo Radio Bingo 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: M883308 (as of April 1, 2026) Effective, July 4, 2024 : The cost of Valley Heritage Radio bingo cards went up $1 to $7 per card. Bingo Rules Bingo Verification Card BINGO RULES 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 Laronde's General Store Fazi Enterprises (formerly Rooney's) Olmstead Home Hardware 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. Our systems experienced a major outage due to the recent Canada Day storms. Our providers have worked hard to restore our internet connection and live streaming capabilities. Please note that as we get things back to 100%, our audio volume and streaming levels might be slightly lower than normal. We appreciate your patience as we navigate these technical adjustments. 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

Ingredients Salt 2 tablespoons butter 1 small clove garlic, finely chopped 1½ cups heavy cream 1 large egg yolk 1 pound fresh fettuccine 1 cup freshly grated Parmigiano-Reggiano Freshly ground pepper to taste Preparation Bring 6 quarts generously salted water to a boil. While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; sauté until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat. Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it’s done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls. Yield: 6 servings

Ingredients For the Filling ½ cup/113 grams unsalted butter, very soft, plus more for greasing the pan ½ packed cup/110 grams light brown sugar 1½ teaspoons cinnamon ¾ cup/90 grams chopped pecans, toasted (see Tip) For the Rolls 2 cups/256 grams all-purpose flour, plus more for work surface 1 tablespoon baking powder 1 teaspoon fine salt ¼ teaspoon baking soda ¼ cup/54 grams canola oil ¾ cup/180 grams buttermilk For the Glaze 4 ounces/113 grams cream cheese, very soft 1 cup/102 grams confectioners’ sugar, sifted if lumpy 1 teaspoon whole milk or heavy cream ½ teaspoon vanilla extract Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan. Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside. Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That’s OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle. Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. Bake for 20 to 25 minutes, or until golden. While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the confectioners’ sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside. Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm. Tips To toast the pecans, place on a baking sheet in a 350-degree oven for 6 to 8 minutes, or until lightly browned and fragrant. Rolls are best baked immediately, but if you must, you can wrap with plastic wrap and refrigerate overnight, then let come to room temperature before baking. They won't puff up quite as beautifully, but they'll still be tasty. You can freeze baked rolls for up to 3 months. Similar Recipes Yield: 8 servings

Ingredients Kosher salt 12 ounces short pasta, such as shells, wagon wheels or rigatoni 2 packed cups parsley, leaves and tender stems 10 anchovy fillets, preferably packed in olive oil (one 2-ounce tin) 1 small bunch scallions, white and green parts, chopped 2 tablespoons capers, drained (optional) 3 tablespoons extra-virgin olive oil, plus more for drizzling 4 garlic cloves, finely grated or minced to a paste 1(1-pound) bunch broccoli rabe, trimmed and chopped into 1-inch pieces ½ cup chopped fresh tomato (plum, cherry or grape work well) 2 tablespoons unsalted butter, cut into pieces ¾ teaspoon grated lemon zest Pinch of red-pepper flakes Freshly ground black pepper Ricotta, for serving (optional) Preparation Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions until 1 minute shy of al dente. Use a coffee cup or measuring cup to save some pasta water, then drain pasta. While the pasta cooks, coarsely chop the parsley, 6 anchovy fillets, scallions, capers (if using) and a pinch of salt. You can chop it all together on a cutting board, or pulse everything briefly together in the food processor; just make sure to keep it coarse. Heat a large skillet over medium. Add oil, remaining 4 anchovies and half the garlic, and let cook, stirring, until anchovies start to dissolve, about 1 minute. Stir in broccoli rabe, tomato, about two-thirds of the parsley mixture and a pinch of salt to the pan. Sauté until the rabe is tender, 5 to 8 minutes, adding splashes of pasta water as the pan dries out. Taste and season with more salt if necessary. Add pasta to pan along with butter, lemon zest, remaining garlic and red-pepper flakes. Toss until the butter melts and the pasta is combined with the vegetables, adding more pasta water if the mixture seems dry. Season with salt and pepper to taste. Divide pasta among bowls and sprinkle with remaining parsley mixture. Drizzle with olive oil, and serve with ricotta, if you like.