Fish Stick Po' Boys   From Every Day with Rachael Ray October 2006 FOUR SERVINGS Prep Time: 10 min Cook Time: 12 min One 20-ounce package of frozen fish sticks (about 30 sticks) 1/2 cup mayonnaise 2 teaspoons hot sauce, or more to taste 2 teaspoons fresh lemon juice, plus lemon wedges for serving 4 sub-style sandwich rolls, split 2 cups shredded iceberg lettuce 3 tomatoes, sliced 1. Preheat the oven to 475°. Cook the fish sticks on a baking sheet according to package directions. 2. In a small bowl, stir together the mayonnaise, hot sauce and lemon juice. 3. A few minutes before the fish sticks are done, toast the rolls in the oven. Smear 1 side of each toasted roll with the spicy mayonnaise. Add a layer of fish sticks and top with the lettuce and tomatoes. Serve the sandwiches with lemon wedges and spicy mayonnaise on the side. Sunday: Cauliflower Soup with Bacon Toasts Monday: Spaghetti Squash and Meatballs Tuesday: Pork Chops with Sweet-Potato Salad Wednesday: Fish Stick Po' Boys Thursday: Parmesan Polenta Pie with Sausage and Broccoli Friday: Green Rice with Chicken, Peas and Almonds Saturday: Beef and Potato Stroganoff Your Shopping List

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