Potatoes and eggs react with plastic while dehydrating. It turns grey and useless. (my friend explained the chemical reaction to me once, but it went over my head) My experience has been that eggs and potatoes just never work in the dehydrator, so I'm surprised to see that recipe in the book. I had someone tell me once that they had success drying their potatoes in an all stainless LEM dehydrator but not in their American Harvest dehydrator, even if the covered their trays with parchment.
My rule of thumb: If it freezes well, it will dehydrate well. (ie. Chilli? Great. Raw green peppers? Terrible.)
Chicken doesn't work well because the cell walls need to be broken down first. It can be dehydrated, but not rehydrated. Canned or pressure cooked chicken works because you've softened it up so much. But it's also pretty unappetizing.
The best resources I have found for dehydrating food are "A Fork in the Trail" (already mentioned) and http://www.backpackingchef.com.
You will be very hard pressed to find recipes that can be rehydrated by just adding boiling water. Dehydrating isn't like freeze drying. Freeze dried food tends to be like a sponge that is begging to be rehydrated. Dehydrated food tends to want to stay dehydrated and shrivelled. I understand not wanting to cook though. My strategy has always been to put the food in my pot, bring to a boil, place in a cozy, let sit for ten minutes and eat out of the pot. For cleanup, I simply rinse out with water and then drink it. It's surprisingly not that bad to drink rinse water. After cooking like this for months straight, I've never had concerns about my pot being dirty from a lack of soap. I figure I'm going to boil it clean sterile tomorrow anyway.
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