If entertaining at home is the way you plan to celebrate New Year's eve, or New Year's day, the following recipes are easy to prepare, will leave you more time to enjoy your guests, and are sure to be enjoyed by all.

BAKED ARTICHOKE DIP

1 14-oz. can artichoke hearts, drained and chopped

½ 10-oz. package frozen chopped spinach, thawed

¼ cup mayonnaise

¼ cup cream cheese

½ cup sour cream

¼ teaspoon minced garlic

¼ cup grated Romano cheese

Dash black pepper

PRE-HEAT oven to 375 degrees F. Mix together all ingredients in a small baking dish, cover with foil. Bake until heated through and bubbly — about 25 minutes. Yield: 24 servings.

STUFFED MUSHROOM CAPS

12 large fresh mushrooms, stems removed

1 6-oz. package chicken-flavored dry stuffing mix

1 8-oz. package cream cheese, softened

2 cups butter

2 cloves garlic, peeled and minced

¼ cup pecan nuts, finely chopped

Salt, pepper, garlic powder, crushed red pepper to taste

PRE-HEAT oven to 350 degrees F. Place mushroom caps on medium baking sheet, bottoms up. Chop and reserve mushroom stems. Prepare chicken flavoured dry stuffing mix according to package directions. Melt butter in medium saucepan over medium heat. Add garlic, cook until tender — 4-6 minutes. In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese. Generously stuff mushrooms with the mixture. Drizzle with butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper. Bake uncovered 10-12 minutes, or until stuffing is lightly browned. Serves 12.

CREAMY PEA SOUP

½ lb. sliced bacon, diced

1 large onion, chopped

3 celery stalks, sliced

4 carrots, diced

1 lb. dried green split peas

2 quarts water

2 medium potatoes, peeled and diced

2 cups diced cooked, smoked ham

2 teaspoons salt

2 bay leaves

¼ teaspoon freshly ground black pepper

1 cup heavy whipping cream

IN a large soup pot, sauté bacon over medium heat until crisp, remove and drain on paper towelling. Add onion, celery to drippings. Sauté until tender, drain. Add peas, water, potatoes, carrots, ham, salt, bay leaves and pepper. Bring to a boil. Lower heat, cover and simmer 45 minutes, or until peas are completely tender. Stir occasionally and don't let stick to pot or burn. Discard bay leaves. Cool a little, then buzz in small batches in food processor or blender until smooth. Return to pot and stir in cream. Re-heat but don't boil. Serve with diced bacon on top. Yield: 12 servings.

INDIVIDUAL BEEF WELLINGTONS

1 lb. fresh mushrooms, sliced

½ cup chopped onion

½ cup dry sherry

¼ cup butter or margarine

¼ cup freshly chopped parsley

6 8-oz beef tenderloin fillets

1 17.5 oz.package frozen puff pastry, partially thawed

In a large skillet over medium heat, combine first five ingredients, sauté until all liquid is absorbed and mixture resembles a paste. Cover top of each steak with mixture.

Roll out puff pastry sheets thin enough to cover the top, sides and bottom of each steak. Place steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time. Pre-heat oven to 425 degrees F. Bake steaks, uncovered, in pre-heated oven for 25 minutes. They will be rare, but will continue cooking while dish is sitting. Serves 6.

TIPSY STRAWBERRIES

3 cups fresh strawberries

¾ cup white sugar

1 ½ cups white wine

WASH strawberries, remove hulls, slice in half. Put in medium bowl, add sugar and turn over. Add wine. Refrigerate, covered, up to three hours. Bring strawberries to room temperature, let stand about 20 minutes. Divide berries into six stemmed dessert dishes, add remaining wine to each. Yield: 6 servings.