Richard Colgin, born in 1899, started with his father, manufacturing and distributing meat curing products for the farm and store.
1938, Richard father was granted a patent for Smoke Flavoring Condiments. After his death, Richard carried on the family business until refrigerated warehouses became popular in the 1940's. This spelled the decline of home meat curing. Richard resourcefully experimented and improved his liquid smoke formula to the one we use today.
1945, the Richard E. Colgin Company, Inc. was founded in Dallas, Texas, where it grew under the auspicious direction of Richard Colgin until his death in 1971. Afterwards, his daughter, Louise Colgin Pryor, and her husband, Gene H. Pryor, took over the company management. Today, Elizabeth Gardner, Dick's granddaughter and her husband, Mark Gardner, run The Colgin Companies as it is now known.Research Source: Colgin
Do you love cheeseburgers and casseroles? Then stop and start making this cheeseburger pie.
Copyrighted 2013, Christine’s Pantry. All rights reserved.
1 pound ground beef
salt and pepper, to taste
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid smoke (optional)
1 onion, chopped
1(8 oz.) can tomato sauce
1/2 cup bread crumbs
2 eggs, beaten
1/4 cup water
2 cups shredded cheddar cheese
Preheat oven to 400 degrees. Coat a pie pan with cooking spray.
In a large skillet over medium heat, brown ground beef with salt, pepper, Worcestershire sauce and liquid smoke, stirring to break up meat. After 1 minute cooking, add onions, continue cooking until ground beef no longer pink. Drain off any fat. Add tomato sauce and bread crumbs, mix well, and pour into prepared pie pan.
In a small bowl, whisk eggs and water, and pour over meat mixture. Top with cheese.
Bake about 25 minutes, or until knife inserted in center comes out clean. Set for 10 to 15 minutes before serving. Enjoy!