50/50 draw DECEMBER 2026 Draw date: December 22, 2026 Tickets are available here (until December 17): Valley Heritage Radio * (available until Dec 21 @ 3:00pm) Arnprior - Giant Tiger * Almonte - Gas & Grocery * Beachburg - Deli * Carleton Place - A bunch of Whimsy * Cobden - Legion Eganville - Papa Ron's * Eganville - Legion Kinburn - Corner Store * Pakenham - Nicholsons' * Pakenham - Scheels Butchery Pembroke - Perkins * Pembroke - Champs Pizza * Petawawa - Beckers * Renfrew-Dahl's * Renfrew-Ray's Flowers White Lake - General Store * Woodlawn - Esso - not available at this vendor Killaloe - IDA * - to be delivered on Friday October 30th Golden Lake * - to be delivered on Friday October 30th * Bingo Vendors The Draw was drawn on December 20th @ 10:30am Live on Facebook and instudio with Andrew Cartwright, Jason Marshall, Reta Behm and Kelly McNulty Congratulations Karen of Killaloe Total: $3286.09 Thank you to all our vendors and volunteers who have sold tickets along with all our listeners for supporting ValleyHeritage Radio. Merry Christmas to All!! 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!

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 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

1/2 cup margarine or butter 2 cups brown sugar Pinch of salt 2 cups oatmeal 1 tsp baking powder 1/2 tsp vanilla Melt slightly 1/2 cup of margarine or butter. Add to next 4 ingredients. Mix well; add 1/2 teaspooon of vanilla. Flatten down on buttered pan. Cook 20 minutes at 350°F. Cut while warm. Note: Recipe for a Diabetic. Cook 35-40 minutes when you double recipe.

1 cup butter 1/3 cup sugar 2 large egg yolks 2 cups all-purpose flour ½ cup raspberry jam 2 Tbsp icing sugar ¼ cup chopped walnuts or pecans Beat butter and white sugar together and then add the egg yolks and then beat together. Add flour half a cup at a time, mixing after each addition. Then press 1 ¾ cup of dough into bottom of a 9 inch pan. Spread the raspberry jam and add the remaining dough on top. Pat lightly and sprinkle with icing sugar and then nuts. Bake at 375 for about 35 minutes. Cool completely on a wire rack

Base: 1 C flour ¼ C brown sugar ½ C butter Topping: 2/3 C brown sugar 1 C maple syrup 2 eggs, beaten ¼ C butter, softened 1 tsp. vanilla 2 tbsp. flour 2/3 C pecan halves Base: combine the flour, brown sugar & butter and mix together. Press into a greased 8" pan and bake at 350°F for 5 minutes. Topping: combine the brown sugar and maple syrup in a saucepan and simmer over a low heat for 5 minutes. Remove from heat and cool slightly. Stir in the eggs, butter, vanilla and flour & mix well. Add the pecan halves. Spread over the base and bake at 350°F for 30 minutes.