The Voice Kitchen: where recipes & voice talent blend!

Tim Ratliff . Runza Casserole

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Welcome to The Voice Kitchen: where recipes and voice talent blend! — I'm your host, Cheryl Holling. 

From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, 'The Voice Kitchen' is a place for voice actors and foodies to gather 'round a virtual table to talk about creativity, food, and the stories that flavor both all while sharing their most special recipes! 

Today we're cooking up a delicious conversation filled with storytelling, creativity, and comfort food, as my guest, Tim Ratliff, is a passionate audiobook narrator whose storytelling roots stretch back to his college days in Omaha, NB. 

Before finding his true calling behind the mic, Tim spent more than 10 years working in nearly every aspect of the construction industry. But once he stepped into improv and voiceover classes, everything changed, he discovered audiobooks, and the magic of bringing stories to life became his purpose.

As a narrator, Tim says 'there's nothing like the feeling of lifting ideas, places, characters, and human emotions off of the page for the listeners to experience.

It's literally magic, and we could all use more of that authenticity, wonder, and human connection these days." And I couldn't agree more!

Tim makes those connections in narrating Sci‑Fi, Thriller, and Mystery, Fantasy, and Business, Self‑Development, Science & Tech, Biographies & Memoirs in the non-fiction categories.

With his smooth, gravelly baritone and dynamic vocal range, Tim transports listeners into epic worlds full of high stakes, heart, humor, and wonder. When Tim isn't in the studio narrating adventures, you'll likely find him and his wife at the dog park or beach with their fur-babies, Reggie and Oscar.

Tim is joining me to talk about his voiceover journey and one of his most beloved recipes that is deeply connected to his Nebraska roots — the historic Runza, a cabbage-and-beef–filled pastry passed down through generations from its German-Russian origins. It's a recipe that reminds him of home, family, and warmth.

Tim's Homemade Runza casserole 
Preheat oven to 375 degrees.
 
Recipe:
 
3 lbs hamburger
1 head of cabbage
1 large onion
2 jalapenos (optional)
1 tube Pillsbury crescent rolls
Spices and seasoning as desired
 
Use a food processor for cabbage and onion. Process it to about a mince or so.
Place in a pan with oil and cook can age,onion, jalapeno mix until soft.
Brown the hamburger and drain. Then combine everything together and let it all homogenize. Place filling in standard baking pan so it's level.
Then take Pillsbury crescent roll and just lay the whole thing flat on top and bake until golden brown. 
 
Bonus: add cheese on top and whatever else you want. You could make a Swiss mushroom version, Philly style, cheeseburger, etc. 
 

Nebraska's Homemade Runza from My Farmhouse Table

 Course Main Course
 Cuisine American, German
 Prep Time 30 minutes
 Cook Time 20 minutes
 Rise TIme 1 hour
 Total Time 1 hour 50 minutes
 Servings 12

Ingredients

Dough

  • 4 1/2 cups All-Purpose Flour
  • 1/4 cup Sugar
  • 2 pkgs (1/4 oz) Yeast
  • 1 tsp Salt
  • 3/4 cup Milk
  • 1/2 cup Water
  • 1/2 cup Butter
  • 2 Eggs

Filling

  • 2 lbs Ground Beef
  • 1 Small Onion, diced
  • 4 cups Cabbage, chopped
  • 2 tsp Seasoned Salt
  • 1 tsp Pepper

Instructions

Dough

  1. Start by placing 1 1/2 cups flour, sugar, yeast, and salt into a large mixing bowl. 

  2. Either in a small saucepan over medium heat or a microwave safe bowl, heat the milk, water, and butter to 120-130 degrees F. 

  3. Pour heated wet ingredients into flour mixture. Stir slightly before adding beaten eggs. 

  4. Continue by adding the remaining flour, one cup at a time, until when kneaded the dough comes together and is smooth and elastic. 

  5. Place dough in a greased bowl, cover and let rise in a warm place for about 1 hour. 

Filling

  1. While dough is rising, cook beef and onion over medium-high heat until meat is no longer pink. Drain.

  2. Stir in the chopped cabbage, seasoned salt, and pepper. Stir gently until cabbage is cooked and filling combined.

Assembly

  1. Punch dough down, and divide into 12 equal portions. 

  2. Working with one piece of dough, roll into a rectangle (approx 6 inches x 8 inches in size). 

  3. Place a heaping 1/2 cup of filling into the center of each dough piece. 

  4. Fold dough over filling. Seal and tuck edges. 

  5. Place onto a greased baking sheet (edges can touch). 

  6. Bake at 350 degrees F for 18-20 minutes or until golden brown.

Recipe Notes

Recipe Notes:

  • These freeze well. Make multiple batches (through the baking process) and freeze any cooked extras. When ready to use, thaw and either bake or microwave until heated.
  • Can use 2 (8oz) cans of sauerkraut in place of cabbage.
  • Add a half slice of cheddar cheese to each Runza before sealing pouch for a Cheese Runza version.
  • For a shortcut, use thawed frozen bread dough in place of making the dough from scratch.

Contact Tim via the following:

Business website: https://timratliffvo.com/

Social media links: https://linktr.ee/TimRatliffVO

If you're a voice talent and would like to join me as a guest, email me at: thevoicekitchen@gmail.com

Follow me on Instagram @thevoicekitchen

To contact me for my voiceover services: www.cherylholling.com

I'd like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:

Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it's Mark Holling.

Outro music specific to this episode: 'Beautiful Nebraska' from the album We've Got it all in Nebraska by Mike Mennard

Intro/Outro Music: 'Jazzy Cooking Show' by FMT

Thank you for listening. Please remember to like, follow and share!

I look forward to welcoming another VO chef in the next episode of 'The Voice Kitchen'.