---------- Recipe via Meal-Master (tm) v8.02
  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.