Make-Ahead Appetizers Are Host’s First Course in Easy Entertainment : Christmas: Company’s coming. Instead of over-working in the kitchen, take a break and simply serve hors d’oeuvres that can be prepared in advance.

During the holiday season, busy hosts and hostesses spend countless hours in the kitchen preparing sumptuous feasts, spectacular desserts and attractive appetizers. It is truly a time of sharing good times with good company.

This Christmas why not give yourself a rest and make some easy but good tasting hors d’oeuvres. By preparing them in advance, you too can enjoy the party.

Suggested here is a selection of tasty appetizers, which can be made ahead, frozen or refrigerated and completed before the party begins. Accompany your holiday nibbles with lots of bubbly Champagne.

SAVORY PISTACHIO STUFFED EGGS

6 hard-cooked eggs

1/4 cup mayonnaise

1 1/2 teaspoons Dijon mustard

1 teaspoon lime or lemon juice

Dash garlic powder

1/4 cup chopped natural pistachios

Pistachio halves

Parsley

Peel eggs and halve lengthwise. Set whites aside. Place yolks in small bowl and mash thoroughly with fork. Add mayonnaise, mustard, lime juice and garlic powder. Beat until smooth. Stir in chopped pistachios. Spoon or pipe mixture into centers of egg halves. Garnish each with pistachio half and parsley. Chill. Makes 12 halves.

SWEET AND SOUR PEARS AND MEATBALLS

1/3 cup brown sugar, packed

1 tablespoon cornstarch

1/2 cup pineapple juice

1/2 cup cider vinegar

1 1/2 tablespoons soy sauce

Meatballs

2 pears, sliced in eighths lengthwise

1 green pepper, cut into 3/4-inch squares

In skillet combine sugar and cornstarch. Add pineapple juice, vinegar and soy sauce. Cook and stir until mixture thickens and boils. Add meatballs, cover and simmer 10 minutes. Cut each pear slice in thirds and add with green pepper to sauce. Simmer 5 minutes. Serve with wood picks. Makes 12 to 16 servings.

Meatballs

1 pound lean ground beef

1 cup soft bread crumbs

3 tablespoons finely chopped onion

2 tablespoons milk

1 beaten egg

3/4 teaspoon salt

1/2 teaspoon Worcestershire sauce

Combine beef, bread crumbs, onion, milk, egg, salt and Worcestershire. Mix well. Shape into 32 meatballs, place on ungreased baking sheet and bake at 400 degrees 10 to 15 minutes or until browned.

WALNUT-CLAM STUFFED MUSHROOMS

50 to 60 mushrooms, about 1 1/4 inches in diameter

2 tablespoons butter or margarine

3 tablespoons chopped green onion

Dash thyme

1/4 cup Sherry

2 tablespoons flour

1 (7 1/2-ounce) can minced clams

1/4 teaspoon salt

1/2 cup fine soft bread crumbs

2 tablespoons chopped parsley

2/3 cup chopped toasted walnuts

Grated Parmesan cheese

Remove stems from mushrooms and chop enough stems to make 2/3 cup. Saute chopped stems in butter with onion and thyme. Add Sherry and cook until Sherry is evaporated. Stir in flour. Drain clams, reserving 1/2 cup liquid. Stir reserved liquid and salt into mushroom mixture and cook, stirring occasionally, until thick. Remove from heat and stir in clams, bread crumbs, parsley and walnuts. Arrange mushroom caps in well-buttered baking pan. Fill each cap generously with clam-walnut mixture and sprinkle with cheese. Bake at 350 degrees about 20 minutes. Serve hot with wood picks. Makes about 50 to 60 mushrooms.

HOLIDAY CHEESE TREE

1 (4-ounce) jar pimiento pieces, drained

2 (8-ounce) packages cream cheese, softened

1 (10-ounce) package sharp Cheddar cheese, shredded

8 ounces Swiss cheese, shredded

1/2 cup salad dressing or mayonnaise

1/4 cup brandy

2 teaspoons Worcestershire sauce

3/4 cup chopped pecans

1 cup parsley sprigs

1 carrot

Assorted snack crackers

Using small cookie cutter or sharp knife cut star shape from pimiento piece. Cut 12 smaller shapes to use as decorations and set aside. Chop remaining pimientos. In medium bowl combine cream cheese, Cheddar cheese, Swiss cheese, salad dressing, brandy and Worcestershire. Stir well to blend. Fold in 1/2 cup pecans and chopped pimientos.

On large serving platter or board, shape cheese mixture into 10 1/2-inch tall Christmas tree with trunk. Attach parsley sprigs to cover surface. Top tree with pimiento star. Use remaining pecans to coat tree trunk. Scrape carrot with vegetable peeler to make garlands and arrange on tree with pimiento decorations. Chill. Serve with crackers. Makes about 5 cups spread.

SOY WALNUTS

4 cups walnut halves and large pieces

1/4 cup soy sauce

1 tablespoon oil

Place walnuts in shallow pan, drizzle with soy sauce and mix well. Let stand 1 to 2 hours. Drain well and toss with oil. Place walnuts in single layer in shallow pan. Bake at 300 degrees 15 to 20 minutes stirring once. Cool and store in tightly covered container. Makes 4 cups.

POTATO SKINS

6 large potatoes, about 4 or 5 pounds

Oil

1/4 cup flour

Seasoned salt

Sour cream or applesauce

Scrub potatoes and rub lightly with oil. Pierce with fork. Bake at 400 degrees 50 to 60 minutes or until tender. Cool. Cut potatoes in half lengthwise, scoop out pulp leaving 1/4-inch shell and cut shells crosswise into 1-inch strips. Reserve pulp for other use. Dip potato strips in flour, shaking off excess and deep-fry in hot oil 2 minutes or until lightly browned. Drain. Season to taste with seasoned salt and serve with sour cream or applesauce. Makes about 60 potato skins.

SALMON-CHEESE BALL

1 (7 3/4-ounce) can salmon

1 (8-ounce) package cream cheese, softened

1/2 cup shredded Cheddar cheese

1/4 cup chopped pimiento-stuffed green olives

2 tablespoons minced onion

Dash hot pepper sauce

1/3 cup minced parsley

Assorted snack crackers

Drain and flake salmon. Combine with cream cheese, Cheddar cheese, olives, onion and hot pepper sauce. Chill until firm. Shape into ball, roll in parsley and serve with crackers. Makes about 2 cups spread.

CRAB CLAWS WITH SAUCE VERTE

1 cup mayonnaise

1/2 cup minced spinach leaves

1/4 cup minced parsley

1 tablespoon minced chives

1/4 teaspoon dry mustard

1 teaspoon lemon or lime juice

1 1/2 pounds crab claws, thawed

In food processor or blender combine mayonnaise, spinach, parsley, chives, mustard and lemon juice. Process until thoroughly blended. Cover and chill at least 2 hours. Serve as dipping sauce with crab claws. Makes about 1 1/4 cups sauce.