Marks Family History & Genealogy
Marks Last Name History & Origin
Nationality & Ethnicity
These are the earliest records we have of the Marks family.
Marks Biographies & Family Trees
Find birth, death records, and obituaries of Markses on AncientFaces:
Most Common First Names
- Johanna 2.0%
- John 1.9%
- William 1.8%
- Hendrik 1.8%
- Anna 1.4%
- Pieter 1.4%
- Johannes 1.4%
- Mary 1.3%
- Robert 1.3%
- James 1.3%
Marks Death Records & Life Expectancy
According to our database of 22,002 people with the last name Marks that have a birth and death date listed:
These are the longest-lived members of the Marks family on AncientFaces.
- Minnie P Marks lived 108 years
- Virgil M Marks lived 107 years
- Carolyn D Marks lived 107 years
- Irene Helene Marks lived 106 years
- Jennie Marks lived 105 years
- Birdie Marks lived 105 years
- Pauline Marks lived 104 years
- Besse Marks lived 103 years
- Ora L Marks lived 103 years
- Laura M Marks lived 104 years
FILLING: 2 1/2 lbs. cooked beef; 1 1/2 lbs. ground round, saute until it turns color. Set Aside.
9 quarts of cabbage, sliced; 4 quarts of onions, diced.
Saute onions first in 1/4 cup of Wesson oil for 10 minutes. Add cabbage to onions, saute another 10 minutes more. Remove from fire, mix meats with cabbage mix. Salt and pepper to taste.
Put mixture onto each dough square, fold over and pinch together. 'Brush' top with egg. Bake at 375 degrees for 20 minutes. Makes about 30 beerocks.
cut-up 2 or 3 potatoes per person
1/2 cup celery
1 large onion
4 carrots, cut up
1 bay leaf salt & pepper to taste
brown roast on both sides, saute onion after meat is browned thru..add 1 qt. hot water, onion, celery, carrots, bay leaf, salt & pepper. Cook approximately 1 hour.
Put roast in shallow pan, cut potatoes lengthwise and put on top of meat, pour broth and vegetables over potatoes and meat. Put into hot oven and brown until potatoes and meat are done.
Beat all together. Add enough flour for stiff dough. Roll dough paper thin. Cut dough into 6 x 8 in. strips. Cut 2 slashes in each and twist. Fry in deep fat on both sides until light brown. Drain on wax paper. Sprinkle with powdered sugar.