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50/50 draw 2025 Draw Date: Monday December 22nd. Tickets only available at: Renfrew HH - December 13 @ 10-2 Renfrew GT - December 13 @ 11-1 Valley Heritage Radio Station Perkins in Pembroke Champs Pizza & Pembroke General Store Killaloe IDA Golden Lake Variety Papa Ron’s in Eganville - limited supply Giant Tiger in Arnprior - no longer available Almonte Gas and Grocery - no longer available A Bunch of Whimsy - no longer available Scheels in Pakenham - no longer available Nicholson’s in Pakenham - no longer available Eganville Legion - no longer available Cobden Legion - no longer available Woodlawn - no longer available Kinburn - no longer available Whitelake - no longer available Rays Flowers in Renfrew - Sold Out Dahl’s in Renfrew - Sold out Valley Heritage Radio 3009 Burnstown Road, Renfrew, Ontario K7V 3Z4 info@valleyheritageradio.ca Contact us Phone: 613-432-9873 Toll Free: 1-888-532-9870 Fax: 613-432-9103 info@valleyheritageradio.ca © 2023 by Valley Heritage Radio. Website Design by Cat's Cove Communications Follow us on Social!

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) BINGO RULES Bingo Rules Bingo Verification Card THERE IS NO BINGO ON THURSDAY DECEMBER 25, 2025 MERRY CHRISTMAS EVERYONE! THERE WILL BE A "MEGA" BINGO ON JANUARY 1, 2026 HAPPY NEW YEAR 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 Griffith Adam's Berry Farm (June to October) 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) Bowers Esso & Grocery (2106 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

1 cup vegetable oil 1 cup all purpose flour 1 pound of andouille or smoked sausage sliced a quarter inch thick 2 Celery Ribs chopped 1 large green bell pepper chopped 1 large onion chopped 4 cloves of garlic minced salt and pepper to taste 1 pinch of creole seasoning or to taste 6 cups of chicken broth 1 bay leaf 1 rotisserie chicken boned and shredded Heat Oil in a stock pot over medium heat. Whisk in flour until rue is smooth and has cooked to the colour of chocolate milk about 8 to 10 minutes. Be careful not to burn the rue. If you see black specks in the mixture, it's best to start over. Add sausage, celery, bell pepper, and onion into the rue. Cook and stir for five minutes. Add garlic, continue to cook, and stir another five minutes. Season with salt, pepper, and creole seasoning. Stir well to blend. Pour in Chicken broth and add bay leaf. Bring to a boil over high heat. Reduce heat to a medium low and simmer uncovered for 1 hour stirring occasionally. Stir in the chicken and simmer for one hour more. Skim off any foam that floats to the top during this time. Serve and enjoy.

2 cups all purpose flour 2 Tsp of baking powder 1 Tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cloves 1/2 tsp salt 1 cup packed brown sugar 3/4 cup unsalted butter 1/2 cup molasses 1 large egg 6 inch pieces of candied ginger minced 1/2 white sugar Whisk flour, baking powder, cinnamon, ginger, cloves, and salt together in a bowl. Beat brown sugar and butter in a separate bowl with an electric mixer until creamy. Mix in molasses, egg, and candied ginger. Gradually mix in dry ingredients until combined. Chill dough in refrigerator for one hour. Pre-heat oven to 375 F. Grease a cookie sheet. Roll chilled dough into 1/2-3/4 inch balls. Dip balls in white sugar to coat and place on the prepared cookie sheet. Bake in the pre-heated oven until edges are golden, 8-10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

3 cups of fresh diced rhubarb (or frozen) 1/2 cup white sugar 1 Tbsp all purpose flour 1 Tbsp water 1 Tsp ground cinnamon 1 tsp ground allspice (optional) Topping 1 cup rolled oats 1 cup brown sugar packed 1/2 cup all purpose flour 1/2 cup of butter Pre-heat oven to 350 F. Grease 8 inch square baking dish. Mix together rhubarb, sugar, flour, water, cinnamon, and allspice in a large bowl until combined. Set aside. Make topping by mixing together oats, brown sugar, and flour in another large bowl. Use a pastry cutter to incorporate butter into oat mixture until crumbly. Press about half of the oat topping into the bottom of the prepared baking dish. Top with rhubarb mixture, cover with remaining topping. Bake in the pre-heated oven until filling is set and top is lightly browned, about 45 minutes.