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Sauerkraut Cheesecake Anyone?

Steinfeld's(R) annual sauerkraut recipe competition features the delicious,

the different and the downright strangest recipes in the country

PORTLAND, Ore., Sept. 25 /PRNewswire/ -- Bratwurst and sauerkraut. It's a no-brainer. But kraut in a cheesecake or with shrimp cocktail? For more than 15 years, Steinfeld's(R) Sauerkraut has sponsored its annual recipe contest to the delight and disbelief of sauerkraut aficionados everywhere.

The rules are simple: the recipe must include Steinfeld's Sauerkraut, Wine Kraut or Red Cabbage as an ingredient. The results are surprising: last year's winners included a Scandinavian Spice Cake with Lemon-Cardamon Cream Cheese Frosting, Red Cabbage Cheesecake Appetizer, Tangy Shrimp Cocktail, and Cheddar and Poppy Seed Scones.

"Last year's recipes are going to be hard to beat, because we had so many great recipes submitted in 2005," said Patti Becks, marketing manager for Bay Valley Foods, makers of Steinfeld's products. "But we're confident that this year's contest is going to be even better."

Held in conjunction with the Mount Angel Oktoberfest in Mount Angel, Oregon, Steinfeld's 2006 Sauerkraut Recipe Contest will be judged by Portland's newspaper food editors and other local culinary experts. In addition to bragging rights, the creators of the top sauerkraut masterpieces will enjoy cash prizes and up to a year's worth of free Steinfeld's sauerkraut products.

To enter, contestants must submit a recipe in any one of five categories including appetizers, soups, entrees, breads, and desserts using Steinfeld's Sauerkraut, Wine Kraut, or Red Cabbage as an ingredient. Contestants must be 18 years or older and the author of the recipe, or otherwise have all rights to the recipe submitted.

One first-place winner will net $1,000 and a one-year supply of Steinfeld's Sauerkraut products. Three second-place winners will receive $250 cash plus a six-month supply of Steinfeld's Sauerkraut products, and five third-place winners will receive a six-month supply of Steinfeld's Sauerkraut products.

Entries should be sent to: Steinfeld's Sauerkraut Recipe Contest, c/o Weber Shandwick, 555 Washington Ave., St Louis, MO 63101, and must be received no later than November 30, 2006. Entries may also be submitted via e- mail to steinfeldsrecipes@webershandwick.com . All Contest materials, recipes and entries submitted become the property of Bay Valley Foods and will not be acknowledged or returned. Attachments will not be opened. For complete official rules and additional information about the contest, visit http://www.steinfeldssauerkraut.com .

About Steinfeld's Products

Steinfeld's products have featured quality sauerkraut since 1922. The offerings are produced and marketed by Bay Valley Foods, LLC, the country's largest producer and supplier of pickles and non-dairy creamer, and a leader in cheese sauces, puddings, syrups, other sauces, egg substitutes and dressings. Bay Valley Foods is an operating company of TreeHouse Foods, Inc., (NYSE: THS).

SOURCE Bay Valley Foods, LLC

CONTACT:
Christine Johnson of Bay Valley Foods, LLC,
+1-314-552-6747,
csjohnson@webershandwick.com

Web site: http://www.steinfeldssauerkraut.com