Stephens Family History & Genealogy
Biographies & Family Trees
Find records of Stephenses by their first name:
- Aa Stephens to Blount Stephens
- Blueford Stephens to Dc Stephens
- Dd Stephens to Felbert Stephens
- Felcia Stephens to Isadore Stephens
- Isaiah Stephens to Letitia Stephens
- Letosca Stephens to Miriam Stephens
- Mirjam Stephens to Rebeckah Stephens
- Rebekah Stephens to Theodies Stephens
- Theodocia Stephens to Zylian Stephens
Most Common First Names
- William 3.2%
- John 3.0%
- James 2.8%
- Mary 1.9%
- Robert 1.7%
- George 1.4%
- Charles 1.4%
- Thomas 1.3%
- Joseph 0.8%
- Henry 0.8%
Stephens Last Name History & Origin
Nationality & Ethnicity
These are the earliest records we have of the Stephens family.
Stephens Death Records & Life Expectancy
According to our database of 55,268 people with the last name Stephens that have a birth and death date listed:
These are the longest-lived members of the Stephens family on AncientFaces.
- Fred Stephens lived 114 years
- Shawn Stephens lived 110 years
- Nancy Stephens lived 109 years
- Maud Stephens lived 108 years
- Mae Stephens lived 107 years
- Arthur H Stephens lived 107 years
- Elsa L Stephens lived 107 years
- Mary v Stephens lived 107 years
- Maudie Stephens lived 105 years
- Hazel J Stephens lived 106 years
In 1888 Enoch A. Stephens married Martha Elizabeth Anderson b.1869 Ar. , in Little River Co., Arkansas . They had two children :
Paralee Stephens b. 1890 Ar.
Enoch Jessie Stephens b. 1894 Ar.
In 1895 he signed a promissory note in Mar 1895. By Aug. 1896 Martha had remarried to Thomas B. Hamilton in Indian Territory ( Johnston Co., OK. ). We assume Enoch A. died either in Little River Co., Ar. or in Chickasaw Nation IT (OK)now Johnston County.
If anyone reads this and knows anything about the Stephens family in Little River Co., Arkansas , I'd sure appreciate any help .I would truely love to solve my Dad's line .
Brown 1 lb. of ground beef in skillet with onion and 1 glove of garlic if desired .After meat has started to sear also add 1 to 2 minced jalapenos to meat mixture . Salt & pepper to taste . After beef has cooked pour in colander to drain fat .
Take 2 to 3 Tb. bacon drippings and put into skillet . Enough flour to make a roux and salt & pepper . When mixed and all flour moistened add milk ( 2 to 3 C. depending on thickness desired )gradually stirring constantly( with slotted spoon ) until desired thickness is accomplished . Add meat and heat through .
Can be served over steamed rice or just plain bread . Really good
Note* You can also use one of the new cream gravey mixes now out on market . I find these work very well .
Tortilla chips crushed in food processor
Corn meal size or little large( seasoned chips best flavor )
3 Tb. melted butter
1/2 C. flour
Salt & Pepper
Heat Oven to 350*
Cookie sheet or dish with rack
Make sure chicken wings are dry . Salt & peper to taste .
Shake in bag with flour to coat
Dip each piece in melted butter then roll in tortilla crumbs to coat
Place on cookie sheet or a dish with rack to drain chicken fat and bake 30 minutes or until golden brown .
Two to three servings
Better than fried chicken .My son loves these .
Mean while dice salt pork and brown in small skillet and set aside .
After cooking add salt pork , salt and pepper to taste and about 1/2 tsp.sugar ( optional ).
For a long time I have tried to find out why after cooking turnips turn a brownish color . I've asked many older than myself with no results .
After having a craving for nice vegetables to eat , I had to have some turnips , greens and etc. I did some experimenting and I found that the large turnips are the ones that turn brown during cooking . Keeping to the smaller turnips about the size of a small tomato ( or tennis ball ) does the trick . After cooking you have a beautiful white turnip .
Cooking too long or possible adding salt pork too soon will also cause them to turn brown so beware .
1 Large pie dough
2 c. sugar
1/2 c. vinegar
2 c. water
1 stick of butter
Mix together vinegar and 2 cups water and 1 1/2 cups sugar and heattil hot. Roll dough thin and oblong spread melted butter on dough and sprinkle half cup sugar over dough and cinnamon over that. Roll up into a roll. Cut 1/2 inch thick slices and place flat in a 11 1/2 x 7 x 1/2 inch baking pan. Pour the liquid that has been heated over rolls. Bake at 400* until golden brown. Liquid will be thick and creamy.
2 c. flour 2/3 c. Crisco
1 tsp. salt 1/2 c. water
3 c.sugar 3 c. water
1/2 c. cider vinegar + 2 Tbps.
2 sticks butter/oleo 1/4 to 1/2 tsp. cinnamon
Heat vinegar, water, 2 cups sugar. Roll out the dough and spread 1 stick of oleo and sprinkle remaining sugar and cinnamon. Roll and cut 1/2 inch thick . Slice 1 stick of butter on top. Add liquid. Save 1/2 cup liquid to add right before rolls are done. Bake at 400* until golden brown and liquid is thick and creamy.
The Vinegar Pie was submitted by my Aunt Eula McGowan who died last Sept. 2002, and though I don't remember anyone but my grandmother Stephens making Vinegar Cobbler or anything sweet with vinegar, I can testify to my Aunt being a great cook.
I have tried the above Vinegar Rolls recipe and it is very good. This lady though in her late eighties is living.