Two good books for backpacking recipes:
Backpack Gourmet, Linda Yaffe, Stackpole Books, ISBN 0-8117-2634-7
Lipsmackin' Backpackin', Tim & Christine Conners, Globe Pequot Press, ISBN 1-56044-8814
Both books assume you have a home dehydrator. However, virtually any recipe (in these books and out) can be modified for backpacking. Substitute potato flakes for potatos, dried milk for dairy, oil & ButterBuds for butter, meat from foil packs for whatever the specified meat is, dried vegetable soup mix for veggies, etc. Actually, take any box dinner from the supermarket, combine with chicken or beef or fish from a foil pack, add a sauce pack and you have a meal.
You can easily cook and dry hamburger for use on backpacking outings without a dehydrator. Fry the hamburger in a skillet until there is no pink remaining. Place the cooked hamburger in a collander and rinse with hot water until no more oil/grease runs off. Place the rinsed hamburger in a oven pan, spreading out the hamburger and breaking up any large clumps. Place in an oven set at its lowest temperature, leaving the door ajar. Dry for 3 hours or so, checking every 30 minutes to break up and stir the pieces. The hamburger should feel dry and hard, the pieces should be about the size of small gravel ("gravel" also happens to be its nickname). To use, place in a pot with other ingredients, barely cover with water, bring to a boil and stir for about 3 minutes, adding water as necessary.
If you're going to do alot of backpacking consider getting a food dryer. You can get a decent one at Wal Mart for about $45. I've been using one for several years and they do a great job and save a lot of money over commercially dried foods.
I was the adult grubmaster on this last month's outing. Every meal served included something I had made and dried at home. One breakfast was an all-in-one meal of potatos, eggs, and bacon. 5 lbs. of potaos, 2 large onions, 1 lb of cheese, 8 eggs, and 8 strips of bacon were cooked and dried down to a weight of 2 1/4 lbs., and then heated and ready to serve in 8 minutes. The only problem with backpacking dried meals is that they are all one-pot meals with the food chopped up into tiny bits (for ease of drying and reconstituting) that tend to be varioous shades of brown. Over a prolonged stretch that could get a little boring.
Sorry to ramble on so much.
The Ultimate Scoutmaster Answer, "Drink plenty of water and ask your Senior Patrol Leader."