Desiree's Scalloped Spuds with Ham

Ingredients
1/2 cup butter
1/2 cup flour
2 teaspoons salt
1/2 teaspoon pepper
3 cups milk
3 cups ham, cooked
1 large green pepper, chopped
1 large onion, chopped
1/2 cup cheddar cheese, shredded
5 cups potatoes, pared and sliced

Directions
1) Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper.
2) Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk.
3) Return to heat; cook until thickened and bubbly.
4) Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl.
5) Stir gently then move into a buttered 13X4-inch baking dish; cover with foil.
6) Bake at 350 degrees for 30 minutes.
7) Uncover and continue to bake for 1 hour.
8) Let stand for 10 minutes before serving.

Cocoa Powder Icing

1 box confectioner's sugar aka. powdered sugar (sifted)
1/4 stick softened margarine
3 tablespoon unsweetened cocoa powder
dash salt
1 teaspoon vanilla extract
little hot coffee

Mix until creamy and spread on cake.

Coconut-Pecan Frosting

5 oz. evaporated milk (small can)
1 1/2 cups sugar
3/4 cup butter or margarine
4 egg yolks
1 1/2 teaspoon vanilla
7 oz. coconut flake
1 1/2 cups chopped pecans

Stir milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. Remove from heat.

Stir in coconut and pecans. Cool to room temperature and of spreading consistency

Makes about 4 1/2 cups.

Chocolate Fudge Icing

2 cups sugar
1 small can (5 oz) evaporated milk
1 sitck (1/2 cup) margarine
12 fresh marshmallows
1 teaspoon vanilla
1 small package (6 oz) semi-sweet chocolate chips.

Mix sugar and milk, bring to a boil, lower temperature so that the sugar will not caramelize. Add in marshmallows and stir constantly with mixture bubbling for 6 minutes. Remove from heat. Pour in chocolate chips. Then stir in margarine and vanilla.

Let cool before icing cake.