Title: Swiss-cheese salad
 Categories: Salads, Cheese, Eggs
      Yield: 4 Servings
 
    1/2 lb Swiss cheese, cubed
      6 ea Egg
  1 1/2 ts Mustard, dry
      1 ts Horseradish
    1/2 ts Salt
    1/8 ts Pepper
    1/8 ts Cumin, ground
    1/2 c  Sour cream
 
  Hard boil eggs and chop. Mix cheese and eggs in a bowl. Combine sour
  cream, mustard, horseradish, salt, pepper and cumin; Fold in cheese
  and egg mixture. Refrigerate about 1 hour. Serve on a bed of lettuce.
  A favorite of the New York Times editorial staff.