1 (6 oz.) pkg. lemon gelatin
2 c. boiling water
1 (20 oz.) can crushed pineapple
1 tbsp. vinegar
2 tsp. seasoned salt
1 c. sour cream
1 c. cottage cheese
1 tbsp. chopped parsley
1 tbsp. snipped chives

Dissolve gelatin in boiling water. Drain pineapple to make 1 cup syrup. Add to jello with vinegar and seasoned salt. Chill until mixture reaches consistency of unbeaten egg whites. Fold in pineapple, sour cream, cottage cheese, parsley and chives. Turn into a 2 quart ring mold. Chill until firm. Makes 8 to 10 servings.