Shrimp Cheescake & Five Onion Soup By Michael “Woody”Raber


USS TENNESSEE (SSBN 734) is the ninth Ohio class nuclear powers ballistic missile submarine and the sixth ship to bear the name of the Volunteer State. Launched on December 13. 1986. TENNESSEE was commissioned on December 17. 1988. She began operations the following year with the distinction of being the first Trident home ported at Kings Bay. Georgia. The crews of TENNESSEE have served with pride and distinction as part of this country’s strategic deterrent force.



  • 1c plain bread crumbs
  • ¼ tsp. Creole seasoning
  • 1 c. grated fresh Parmesan
  • ½ c. melted butter
  • 1 c. chopped onion
  • ½ c. chopped green pepper
  • ½ c. Chopped red pepper
  • 1 T. chopped fresh garlic
  • ¼ tsp. Creole seasoning
  • 1 lb. Andouille sausage
  • 1 lb. chopped fresh shrimp
  • 1 ½ lb. softened Cream cheese
  • ½ c/ cream
  • 1 ½ c. grated smoked Gouda
  • 4 whole eggs

Crust – Mix bread crumbs, ¼ tsp. Creole seasoning, Parmesan, and butter together and press in bottom of spring-form pan, Set aside. Filling – Brown and drain sausage. Set aside, Sauté peppers onions, garlic and Creole seasoning in olive oil until translucent. Add chopped shrimp and sauté lightly, until just pink. Remove from heat and stir in drained sausage.
Cheese Mix – Mix in mixer until blended, the Cream cheese, eggs, cream and smoked Gouda. Add ½ teaspoon salt and 16 turns fresh ground pepper. Add filling mixture to cheese mixture and blend together slowly in mixer. Pour mixture into crust and bake 375o for 1 hour and 5 minutes. Serve with water crackers or with green salad as main dish. Can substitute 1 lb. hot Italian sausage for the Andouille.



  • 1 lb. butter
  • 3 bunches of green onion, chopped
  • 6 leeks, chopped
  • 5 Spanish onions, chopped
  • 6 scallions, chopped
  • 5 red onions, chopped
  • 1 lb. flour
  • 2 qts. Cream
  • 3 gal. Milk
  • 32 oz. chicken base white pepper to taste

Melt butter in steam jacket kettle. Sauté all onions until tender, Add flour to melted butter and onions to form a roux. Add all other ingredients to roux and simmer until thickened.
Yield: 100 (4 oz.) servings

Chef Woody 01

Chef Michael “Woody” Raber is a member of the White House Chefs Tour and retired US Navy.

Chef Raber’s assignments at sea include USS PORTSMOUTH (SSN 707) where he stood watch as the nuclear weapons security guard. He was later selected for conversion to Food Service Specialist where he served as the leading Petty Officer of Food Service. He was transferred to the USS DOLPHIN (AGSS-555), the last diesel submarine and the world’s deepest diving submarine. On board, he earned the Navy’s Deep Submerges Pin and served as a Culinary Specialist. In Honor of National Armed Forces Day, Chef Woody has shared some recipes from a Navy cookbook “Diving into Dolphin History”