Instructions: NEW ORLEANS - The "po-boy" is, without a doubt, southeastern Louisianas most famous sandwich. There are shops everywhere that sell this delicious, meaty specialty.

The Po-Boy originated during the Depression. Made with hot gravy and scraps of roast beef ladled onto French bread, the sandwiches were sold for 5 cents each to poor boys (hence "po boys") from the back doors of restaurants during a railroad strike.

Today, it is still widely consumed by lunchtime workers on a budget, and it still has lots of juice. One restaurant even boasts of selling a

"five-napkin Po-Boy" with lots of delicious "debris" (the bits of beef that have fallen in the gravy during baking).

Po-Boys come in other flavors, such as fried oysters, shrimp and ham, but the true tradition is roast beef. In New Orleans, Mothers Restaurant is probably the most famous Po-Boy restaurant (on the Internet, see On the cover of the Mothers menu, it says that the restaurant cooks more than 100,000 pounds of roast beef and 100,000 loaves of French bread every year.

Mothers has been in the business district of New Orleans since 1938. But if you cant make it to the Big Easy to have a po-boy, dont fret - this recipe will be the next best thing. Dont forget to get a good crusty French bread - soft on the inside and a crunchy outside makes the best po-boy. All po-boys come

"dressed," which means they are served with shredded cabbage, pickles, mayo, creole mustard and yellow mustard.

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