Jane Fonda's Kouprey Kabobs ala Kerry

1 medium Kouprey (about 1500lb.)

100 lb. baby onions

5 bushels Bell Peppers

55 gallon drum of Olive Oil

Salt & Pepper to Taste

400 Skewers

Prepare large bonfire to burn down to coals. Field dress the Kouprey, also known as Forest Ox, and cube the meat. Place on skewers, alternating with the peppers and onions. Sprinkle finished kabobs with salt & pepper, coat with olive oil. Hold over coals and cook to taste, then enjoy the fruits of your labor!

Feeds 200 soldiers, or 1,000 POW's. Also don't forget to serve with Kimchee on the side - and not just any Kimchee, the South Vietnamese Kimchee isn't quite as good as the Northern variety. You can tell the difference by its color; the Southern is more of a blood red color, while the Northern is more of a Pinko color. I fix this whenever John Kerry comes around, which coincidently is when Ted's traveling...