Fresh spinach
2 c. water
2 cubes beef bouillon
6 strips bacon
3/4 c. brown sugar
1/4 c. cider vinegar
2 tbsp. cornstarch
2 tsp. water

Wash spinach, wrap in towel and place in refrigerator to crisp.

Fry bacon until crisp; drain on paper towel, then crumble. Bring water to boil, add bouillon, stir until dissolved. Add bacon, brown sugar, and vinegar. Continue stirring until it comes to a rolling boil, simmer for 3 minutes. Mix cornstarch and water, then add until slightly thickened. Serve warm over spinach.