Potato Casserole

1/2 cup butter
1/2 cup onion
1 16 ounce package frozen hash browns
1 can condensed cream of chicken soup, undiluted
1 soup can milk
1 cup cheddar cheese
1 small green pepper, cut in strips
2 tablespoons chopped pimento
dash pepper
1 cup cheese cracker crumbs, divided

Melt butter in a skillet. Saute onion until done. Stir in potatoes, soup and milk. Add cheese, green pepper, pimento, pepper, and 1/2 cup cheese cracker crumbs. Bake at 375 for 35 to 40 minutes.

Corn Tortillas

1 1/2 cups cold water
1 cup flour
1/2 cup corn meal
1/4 teaspoon salt
1 egg

Heat skillet over medium low heat until just hot. Grease skillet if necessary.

Beat all ingredients with a hand beater until smooth. Pout scant 1/4 cup batter into skillet; immediately rotate skillet until batter forms a very thin tortilla. Cook about 2 minutes both sides. (I use more than a 1/4 cup because of the size of my skillet. My tortillas are a little thick, but maybe I'll get better.)