Low Country Boil(May Prepare Ahead. Serves 4.)

• small new potatoes (4 per person)
• corn-on-the-cob (1 ear per person, cut in half)
• seafood seasoning bag (either 1 bag or loose seasoning tied in cheesecloth)
• Hillshire Farm Polish sausage (1/4 lb. per person)
• unpeeled headless green shrimp (1/3 lb. per person)
• 2 (6 oz.) pkg. long-grain and wild rice mix
• 1/4 c. butter
• 8 oz. Canadian-style bacon, diced
• 1/2 c. sliced green onion
• 2 cloves garlic, minced
• 1/4 c. dry white wine (optional)
• 1/4 c. chopped fresh parsley
• 1/3 c. chopped walnuts or pecans
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 (14 to 16 lb.) whole turkey
• 1 (4 lb.) corned beef brisket
• 3 medium onions, sliced
• 3 cloves garlic, minced
• 8 whole cloves
• 3 bay leaves
• 16 small to medium potatoes, pared
• 16 medium carrots, pared
• 1 large head cabbage, cut into 8 wedges
• prepared mustard
• 1/4 c. dark brown sugar
• 1/4 tsp. ground cloves
• Horseradish Sauce

1. Place corned beef in Dutch oven; barely cover with hot water. Add onion, garlic, cloves and bay leaves.
2. Simmer, covered, but do not boil, one hour per pound or until fork tender.
3. Remove meat from liquid; add potatoes and carrots.
4. Cover and bring to a boil; cook 10 minutes.
5. Add cabbage wedges; cook 20 minutes longer or until vegetables are done.

potatoes, corn, sausage, headless green shrimp, longgrain, butter, canadianstyle bacon, green onion, garlic, white wine, fresh parsley, walnuts, salt, pepper, turkey, beef brisket, onions, garlic, cloves, bay leaves, potatoes, carrots, head cabbage, mustard, dark brown sugar, ground cloves, horseradish sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371707 (may not work)