Kuhl Family History & Genealogy

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Recipe from: Pearl Kuhl

1-14oz. can sweetened condensed milk
(1 1/3 cups)
1/2 cup light molasses
1/8 teaspoon salt

Butter an 8"x8" pan or platter.
In 1 quart saucepan over medium heat, heat all ingredients to boiling, stirring occasionally. Set candy thermometer in place and continue cooking the mixtue, stirring constantly, until the temperature reaches 244 F. (firm ball stage), about 20 minutes.
Remove saucepan from heat; pour mixture into pan. Let stand until cool enough to handle.
With buttered fingers, pull the candy mixture until it becomes shiny and light colored. With fingers, twist taffy into continuous rope about 3/4 inch thick. With kitchen shears, cut rope into 1 inch pieces. Wrap each piece in plastic wrap.
Sep 28, 2003 · Reply
Recipe from: Pearl Kuhl

2/3 cup sugar
1/4 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspooon celery seed
1/3 cup honey
5 Tablespoons lemon juice
1 teaspoon grated onion
1 cup salad oil

Blend well together & serve with your favorites!
Sep 28, 2003 · Reply
Recipe from: Pearl Kuhl

12 chicken breasts
1 cup chicken broh
1/8 cup chopped onion (or dehydrated chopped onion)
1 cup dry white wine (or to taste)
1 cup light cream (1/2 & 1/2)
pinch or 2 of thyme
24 - 2x3 inch slices cooked ham or Canadian Bacon
salt & pepper to taste

Dredge chicken breasts in flour seasoned with salt, pepper, and thyme.

Saute in vegetable shortening until brown. Stir onions into chicken both; add with wine to chicken.

Cover. Bake at 350 degrees.

Remove chicken from liquid. Make incisions on both sides of breast bones, stuff with ham slices.
Stir cream into liquid, add parsley flakes.

Place chicken in individual casseroles and pour sauce over each.

Bake at 350 degrees for 10 minutes.

The original recipe suggests serving the chicken with buttered parsley potatoes; we like lots of wine sauce (gravy) over mashed potatoes.
Sep 28, 2003 · Reply
Recipe from: Pearl Kuhl

1 pound chicken livers
1/2 cup onion, chopped
1/2 cup butter
1 clove garlic, crushed
1/2 teaspooon tarragon
1/2 teaspoon sesame seeds
1/4 teaspoon thyme
1/4 teaspoon salt
dash nutmeg
dash cinnamon

Rinse livers in cold water; drain on paper towels. Remove and discard any membrane or fat.

In a large skillet, saute onion in butter until light brown. Add livers and remaining ingredients.

Cook until livers are firm and pink in the center (5-10 minutes). Pour into food processor and blend until smooth.

Place pate in lightly greased 2 cup bowl or mold and chill. When solid, turn out of mold onto serving platter.

Garnish with parsley bits.

Serve with crackers or toast.

Yield: 1 3/4 cups.
Sep 28, 2003 · Reply
Recipe from Pearl Kuhl:

2 - 3 oz. packages lime jello
2 cups hot water
2 - 15 oz. cans crushed pineapple
8 Tablespoons mayonnaise
2 avocados
3/4 cup cashew nuts

Mix lime jello and hot water. Add juice from the cans of crushed pineapple and water to make 2 cups. When cool, add mayonnaise and mix until foamy.

Add the crushed pineapple, avocado (cut up) and cashew nuts.

Chill & serve!
Sep 28, 2003 · Reply
An Old German Recipe from Kurt A. Kuhl, passed down from Kurt's Aunt.

1 medium head red cabbage, finely sliced

Cook sliced cabbage in 3/4 cup water and 1/2 teaspoon salt; cook for 20 minutes.


1/4 pound diced bacon,
1 tsp caraway seed,
1/3 cup vinegar
and, more water, if needed.

Continue cooking for about 30 minutes.

3 or 4 sliced apples
3 or 4 Tablespoons sugar

Simmer about 30 minutes. Add water, if needed.

Sep 28, 2003 · Reply